Cornmeal Porridge

Ingredients

• 1 cup Yellow Cornmeal (fine to medium grind, sifted)
• 3 cups Water (cold)
• 2 cups Whole Milk (can substitute with coconut milk for vegan version)
• 1/4 cup Condensed Milk (sweetened; can replace with 2 tbsp brown sugar for vegan)
• 3 pieces Whole Cloves
• 1 piece Cinnamon Stick
• 1 teaspoon Pure Vanilla Extract
• 1 pinch Freshly Grated Nutmeg (grated just before serving)
• 1 dash Almond Extract (optional, use sparingly)

Instructions

1. Make cornmeal slurry

   Place the yellow cornmeal in a mixing bowl and gradually whisk in the cold water until smooth, ensuring there are no lumps.

   Time: PT5M

2. Heat milk and water

   In a saucepan, combine the remaining water and whole milk. Place over medium heat and bring to a gentle boil, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate cornmeal

   When the liquid reaches a boil, slowly pour the cornmeal slurry into the saucepan while whisking continuously to break up any remaining clumps.

   Time: PT5M

   Temperature: Medium heat

4. Add whole spices

   Add the whole cloves and cinnamon stick to the pot.

   Time: PT1M

5. Simmer the porridge

   Reduce the heat to low, cover the saucepan, and let the porridge cook for about 20 minutes. Stir gently every 3–4 minutes to prevent sticking.

   Time: PT20M

   Temperature: Low heat

6. Sweeten and flavor

   Stir in the condensed milk (or brown sugar), vanilla extract, freshly grated nutmeg, and a dash of almond extract if using. Mix until fully incorporated.

   Time: PT3M

7. Finish and serve

   Remove the whole cloves and cinnamon stick. Adjust consistency with extra milk if you prefer a runnier texture, then ladle into bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g