Cornmeal Porridge
As a result of the English influence on their culture, Jamaicans have been enjoying porridge for more than 200 years. They eat it for breakfast… or lunch… or dinner… or, well, just about any time. You may find street vendors serving up porridge from the back of their vans or from pushcarts. Cornmeal Porridge (called “Pop” or “Cog” by old-timers) is the most common, but other wonderful porridges are available. Be sure to check out our recipes for Green Banana Porridge, Hominy Corn Porridge, Oats Porridge, Peanut Porridge, and Plantain Porridge!
INGREDIENTS:
1 cup yellow cornmeal (coarse or fine)
4 cups water
½ teaspoon salt
1 tablespoon flour
3/4 cup half-and-half (or milk)
10 ounces sweetened condensed milk
1/2 teaspoon nutmeg (ground)
1/2 teaspoon cinnamon (ground)
1 teaspoon vanilla extract
Sugar to taste
Ground nutmeg for sprinkling
INSTRUCTIONS:
1. Combine cornmeal and flour in a bowl. Pour 1 cup water into the bowl to cover the cornmeal. Mix with a fork to loosen up and wet the cornmeal, making a loose “paste”.
2. Boil 3 cups of water and half-and-half (or milk, if using), and then reduce heat to medium.
3. Slowly pour the cornmeal “paste” into the pot while stirring with a fork. Stir the mix continuously for about 3 minutes. You must stir continuously to prevent the cornmeal from sticking or forming clumps.
4. Reduce heat again to low. Cover the pot and simmer about 10 minutes. Stir the porridge occasionally.
5. Add sweetened condensed milk, spices and vanilla, stir, and simmer for 10 more minutes.
6. Serve hot, sprinkled with ground nutmeg and add sugar to taste. Serves 4.
Milk allergy? Subsitute soy milk.
Want it I-tal? Omit the salt and flour. Substitute coconut milk for both milk and half-and-half, replace ground cinnamon with cinnamon leaves, and substitute honey for the sugar.
