How to make CORNMEAL PORRIDGE (Cornmeal Pap) by Kelly Henry

Ingredients

• 1 cup Fine Cornmeal (also called polenta, sifted)
• to taste Granulated Sugar (adjust sweetness to preference)
• 0.5 cup Almond Milk (any plant or dairy milk can be used)
• 0.25 teaspoon Ground Cinnamon (optional, adds warm flavor)
• 2 tablespoons Raisins (optional, golden raisins preferred)
• 3 cups Water (for boiling the porridge base)

Instructions

1. Boil Water

   Place 3 cups of water in a saucepan over medium‑high heat and bring to a rolling boil.

   Time: PT5M

2. Prepare Cornmeal Slurry

   While the water is heating, put 1 cup of fine cornmeal into a large mixing bowl. Gradually add a small ladle of the boiling water, stirring continuously with a wooden spoon until the mixture is smooth and lump‑free.

   Time: PT2M

3. Cook the Porridge

   Transfer the cornmeal slurry back into the saucepan with the remaining boiling water. Reduce heat to medium and stir constantly for about 8 minutes, or until the mixture thickens and becomes creamy.

   Time: PT8M

4. Add Flavorings and Milk

   Stir in the granulated sugar to taste, ¼ teaspoon ground cinnamon (if using), ½ cup almond milk, and the optional raisins. Continue to cook for another 2 minutes, adjusting the milk amount if you prefer a thinner consistency.

   Time: PT2M

5. Serve

   Remove the saucepan from heat, let the porridge sit for a minute to cool slightly, then spoon into bowls and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

190

Protein

4g

Carbohydrates

35g

Fat

3g

Fiber

3g