The Alternative Porridge: Cornmeal

In my family we don't tend to eat a big breakfast in the morning, as we usually start the day early. So during the week we usually have a protein shake for breakfast, nutritious and quick! At the weekend, we can afford to take a bit more time over breakfast and one of our favourites is cornmeal porridge! This is a traditional breakfast in the Jamaica, which is where our families are from, but it also a delicious alternative to oats porridge as you only need a few ingredients to make it. As I have been making this porridge for a while I can eyeball the measurements but it does depend on the size of your pot and how thick you like your porridge! This is my version of cornmeal porridge:

Ingredients

Fine Cornmeal (also known as Polenta)

Milk (dairy or non-dairy)

Condensed Milk or Agarve Syrup

Mixed Spice

Directions

1. Fill a medium sized pan (approx 3 litre capacity) with 750ml of milk and bring it to simmering point. Please note that how much milk you use depends on how many people are being served and how hungry everyone is! I find 750ml - 1 litre will serve 2-4 people. Add in a pinch on mixed spice to taste

2. Fill a medium sized mug 3/4 full with the polenta/cornmeal and slowly pour in some cold milk and stir until the cornmeal becomes pourable. This will help prevent lumps

3. Once the milk in the pan in gently simmering slowly pour in the mug of cornmeal whist whisking to ensure the porridge is smooth