Caribbean · PANTRYHOP RECIPE
Cornmeal Porridge with Cinnamon and Nutmeg
20 minutes · 4 servings · vegetarian
A familiar Caribbean breakfast porridge, adapted with everyday pantry ingredients.
Ingredients
Check you have the quantities below.
- 1 cup fine cornmeal
- 3 cups water
- 2 cups milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Let’s make it
- Whisk cornmeal into the water in a saucepan until smooth.
- Bring to a simmer over medium-low heat, stirring constantly, until thick, about 8 minutes.
- Stir in milk, condensed milk, cinnamon, nutmeg, and salt. Cook 5 more minutes, stirring often.
- Remove from heat and stir in vanilla. Serve warm.
Top with sliced banana or soft mango if you want it sweeter for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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