During the first wave of Corona in the Netherlands, there was at times difficulties in getting flour in the supermarkets. Because of this, I bought some corn meal at the Asian supermarket to experiment with (maybe not a very Asian ingredient, but in the Asian supermarkets here you can get food from a big range of countries, from China, Indonesia, Thailand, but also Suriname or the U.S.). So I had this big bag of corn meal… which in the end I never experimented with. After more or less the same breakfast the entire summer – yoghurt or oatmeal porridge or the occasional fried rice – I was definitely in the mood for more variation and I found this recipe on Jamaican corn meal porridge. I didn’t have all the ingredients, so I used this:
Ingredients, 1 person
- 1/2 cup milk
- 1/2 cup water
- 1 cinnamon stick
- 1/4 cup corn meal
- a pinch of salt
- To taste:
- 1 teaspoon of desiccated coconut
- a dash of vanilla extract
- a pinch of nutmeg
- 1/2 tablespoon sweetened condensed milk (or less)
Pour water and milk in a pot. Add the cinnamon stick. Bring to a boil. Add the corn meal a little at the time, stirring to prevent lumping. When all is mixed, cook on low heat for about 15 min. Add more water if the porridge is getting too thick. Add salt, coconut, vanilla extract, nutmeg and condensed milk. Mix. Serve with fruit and enjoy a warm bowl with tropical flavors during this fall!
I added too much condensed milk, poured it directly from the can haha, so my porridge was a bit too sweet. Next time I’ll add less. I was out of fresh fruit (no food delivery until a few days) so used canned peaches instead. Was really tasty!