Jamaican cornmeal porridge

Jamaican cornmeal porridge
  • Gluten-free
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegan
  • Breakfast
  • African & Caribbean
  • 15 minutes or less

This wholesome, high-energy breakfast is gluten-free and vegan, and very easy to make.

Chef

Lizzie Morey
Lizzie Morey

To reduce the saturated fat content of this recipe, use light/reduced-fat coconut milk. Use artificial sweetener instead of sugar and honey to manage blood glucose levels, or to reduce calories in the recipe.

Ingredients

150g cornmeal/polenta

200ml tin coconut milk

500ml water

1 cinnamon stick

ยผ teaspoon ground nutmeg

ยฝ teaspoon vanilla extract

30g coconut sugar/ 2 tablespoons honey/ artificial sweeteners

To serve

1 fresh mango, peeled and roughly chopped, or 8-10 chunks of mango tinned/frozen, defrosted 150g blueberries, or mixed berries fresh/frozen, defrosted

ground cinnamon

Method

  1. Step 1

    In a pan, combine the cornmeal, coconut milk, water and cinnamon stick. Heat over a medium heat and stir/lightly whisk until mixture reaches a porridge-like consistency, approximately 10 minutes.

  2. Step 2

    Then add in the sugar, nutmeg and vanilla, mix and cook for another minute. Remove from heat.

  3. Step 3

    Serve topped with the mango, berries and a sprinkling of ground cinnamon.