These quarantine days call for the use of pantry items and cornmeal porridge fits the bill. It’s a Jamaican staple breakfast, one that my grandmother made for us often. It feels like just yesterday when we would wake up to the smell of vanilla and cinnamon, run down the stairs and find the porridge treasure on the stove. And to top it off, if we complained that it was too hot, she would add a scoop of vanilla ice cream to cool it down. Thank you, Ouma!

This hearty meal is mostly made up of corn meal, coconut milk, cinnamon and vanilla. What’s not to love? It’s pretty quick and simple to make too. The biggest “challenge” is making it without lumps, but if you use my slurry method the process is pretty much fool-proof.

Traditionally corn meal porridge is sweetened with sweetened condensed milk and that’s what we use. However, due to my recent discovery of date paste I have begun using half of each to cut down on the sugar but still maintain that traditional taste. This can be sweetened with really any sugar or fruit if you desire but the recipe below is the traditional one I learned from my grandmother. It takes less than a half hour to come together, the measurements below serve 4 generously. Enjoy!

Ingredients

2 cups water

2 cups coconut milk (I used canned, full fat)

1/2 cinnamon stick

1/4 tsp ground nutmeg

1 cup yellow cornmeal

1/2 cup water

1/2 teaspoon salt

1 tsp vanilla

1/2 cup sweetened condensed milk

1/2 cup milk

Instructions

1. Place 2 cups of water, 2 cups coconut milk, cinnamon stick and nutmeg into a medium size pot on medium high heat.
2. While waiting for the above mixture to simmer, mix cornmeal and 1/2 cup water with a whisk until combined.
3. After the mixture on the stove has reached a mild boil, decrease to low and take it off the flame in order to whisk in the “cornmeal slurry” very slowly into the pot.*
4. After all the cornmeal is mixed in, return the pot to the low heat and stir frequently to avoid clumping for about 5-10 minutes.**
5. Stir in the salt, vanilla, sweetened condensed milk (can adjust to taste) and milk.***
6. Turn off the heat and that’s it! Be sure to place the lid on the pot if not enjoyed immediately to avoid clumping or hardening on top. My boys like toppings like nuts or raisins, pictured below.

Notes

*In step 3, if you do not remove from the heat, the boiling may cause it to splash up onto you as you pour.

**In step 4, you’ll know it is done when the porridge is thick and silky, enough to coat the spoon but thin enough to stir easily.

***Adding the vanilla at the end increases its intensity.