Jamaican Cornmeal Porridge
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 20 min · vegetarian, gluten-free
341 cal
10g protein
55g carbs
9g fat
per serving · estimated
Ingredients
- 1/2 cup fine yellow cornmeal
- 1 cup whole milk
- 1 cup water
- 1/4 cup sweetened condensed milk
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1 pinch salt
Method (tap to check — screen stays awake)
- Whisk cornmeal with the 2 cups water in a bowl until smooth with no lumps.
- Bring milk with cinnamon, nutmeg, and salt to a gentle simmer in a saucepan over medium heat.
- Slowly pour in the cornmeal slurry while whisking constantly to prevent lumps.
- Reduce heat to low and cook 12-15 minutes, stirring often, until thick and the raw cornmeal taste is gone.
- Stir in condensed milk and vanilla, cooking 1 more minute.
- Serve warm, thinning with a splash of milk if needed.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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