This Jamaican Cornmeal Porridge Bowl is a twist on the very popular traditional cornmeal porridge in Jamaica. Creamy and delicious, with the perfect blend of sweetness and spice. This recipe is vegan, gluten-free and tastes amazing!
Cornmeal porridge is the most popular breakfast cereal that is served in Jamaica, it is commonly given to children as their first cereal and it is believed to be an important source of nourishment in Jamaica.
My Caramelized Banana Oatmeal Porridge is also another variation of tradition Jamaican green banana porridge.
My mom made it on a regular basis, she cooked fine cornmeal with milk, and sweetened it with sugar and condensed milk. She added cinnamon, nutmeg, and vanilla. Well for this recipe, I used almond milk and coconut milk instead and I sweetened it with pure cane sugar (sweeten according to taste). I have also sweetened it with maple syrup and coconut sugar. Coconut sugar will make your porridge dark brown and doesn’t look as pretty as the photos here. I prefer to use maple syrup or coconut sugar but I wanted to present a more traditional looking cornmeal porridge.
Traditionally we would just have the cornmeal porridge with crackers, bread and butter but I wanted to make a more nutritious bowl, so I added fruits and toasted coconut flakes. So pretty and comforting!
When making this porridge, you want to use fine cornmeal for a creamy smooth texture. I have used Bob’s Red Mill gluten-free corn flour and loved the results. To make the porridge, I mix cornmeal in water until lumps disappear. I then bring almond milk and coconut milk to boil. I whisked the cornmeal mixture into the boiling milk. For this step, you have to be constantly mixing. I lower heat and allow the cornmeal to fully cook. Depending on the consistency you like, you may have to add extra water a little at a time while stirring. I like mine thick so I didn’t need to add extra water. After cooking, I stir in sweetener and spices. I included the traditional spices used in Jamaica, you can substitute with a combination of cardamom and coriander or just omit and it will taste just as good. I then divide porridge into to bowls and top with banana, mango, passion fruit and toasted coconut flakes. You can substitute with fruits of your choice.
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For: 2 servings
- Mix cornmeal in a medium bowl with water until smooth.
- Bring almond milk, coconut milk and salt to bowl in a pot on medium-high heat.
- Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.
- Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.
- Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stirring occasionally.
- Divide cornmeal porridge into two bowls, top with fruits and toasted coconut flakes. Serve immediately!