Jamaican Cornmeal Porridge Bowl
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!
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Servings: 2 servings
Calories: 699kcal
Ingredients
- 1 cup cornmeal fine
- 1 cup water
- 2 cups almond milk divided
- 1 cup coconut milk
- 1/3-1/2 cup pure cane sugar or maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Suggested Fruits
- Mango slices
- Banana slices
- Naseberry peeled, deseeded
- Toasted coconut flakes
Instructions
- Mix cornmeal in a medium bowl with one cup of almond milk and water until smooth.
- Bring the remaining almond milk, coconut milk, and salt to a boil in a pot on medium-high heat. (Make sure you are watching the pot so the liquid doesn't boil over the sides, use a large pot)
- 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!
Nutrition
Calories: 699kcal | Carbohydrates: 96g | Protein: 11g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 640mg | Potassium: 510mg | Fiber: 8g | Sugar: 35g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 332mg | Iron: 6mg