Creamy Spiced Breakfast Porridge (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup finely ground yellow cornmeal
02 -
4 cups water (you'll use this in stages)
03 -
1 can (14 oz) full-fat coconut milk
04 -
1 dried bay leaf
05 -
¼ teaspoon kosher or sea salt
→ Sweeteners & Spices
06 -
½ cup dark brown sugar, firmly packed
07 -
2 whole cinnamon sticks
08 -
½ cup sweetened condensed milk
09 -
1 tablespoon pure vanilla extract or vanilla bean paste
10 -
½ teaspoon ground allspice, with extra for topping
# Instructions:
01 -
Grab a medium-sized bowl and whisk together the cornmeal with 1 cup of the water until everything's nicely blended. Let this sit on the counter while you move on to the next step.
02 -
Slowly pour your cornmeal mixture into the simmering pot while whisking vigorously with your other hand—this is key to preventing lumps from forming. Once it's all incorporated, pop a lid on the pot, turn the heat down to low, and let it cook gently. Make sure to lift the lid and whisk every few minutes for about 10 to 15 minutes, or until the porridge becomes smooth and tender without any gritty texture.
03 -
Once the porridge starts bubbling nicely, stir in the sweetened condensed milk, vanilla, and ground allspice until everything's well combined. Take the pot off the heat and fish out the cinnamon sticks and bay leaf—you don't need those anymore. Ladle the warm, creamy porridge into bowls and finish with a sprinkle of allspice or cinnamon on top. Dig in while it's hot!
# Notes:
01 -
This porridge tastes best when eaten fresh and warm—it gets thicker and more dense as it sits and cools down.
02 -
Got leftovers? Keep them in a sealed container in the fridge for up to 3 days. When reheating, use a saucepan on low heat and add a little water or milk to thin it out if it's gotten too thick.
03 -
This classic Caribbean breakfast dish is wonderfully comforting and can honestly be enjoyed any time of day—not just for breakfast!