Jamaican Cornmeal Porridge

 

This Caribbean cornmeal porridge could be a great breakfast alternative to a bowl of oatmeal or if one is looking for a serving of whole grain in the morning. This creamy bowl of porridge is full of flavors and quite a filling one. It is a classic comfort food from the Jamaican region and is also called 'cog' or 'pop' there. Some of the versions of this recipe use a small quantity of flour also added along with cornmeal.    
 
Recipe Source: Here
Ingredients: (Yields 1 generous serving)
1/2 cup water
3/4 cup coconut milk
2 one inch pieces of cinnamon 
1/4 cup cornmeal
1/2 tsp. vanilla extract
A pinch of ground nutmeg
1 to 2 tbsp. sweetened condensed milk or any other sweeteners

Method:
* Heat water, coconut milk and cinnamon pieces to a pan and bring it to a boil. 
* Next add cornmeal and stir well to prevent to form any lumps. 
* Cover and cook on low flame, until done, about 10 minutes.
* Add vanilla extract, nutmeg and sweetened condensed milk to the cooked cornmeal and mix well.
* Add extra milk / water and adjust the consistency if the pudding appears too thick.
* Discard the cinnamon sticks and serve the pudding warm. Add sliced fresh fruits, dry fruits or nuts as garnishes if desired. (My daughter enjoyed it with a sprinkling of some brown sugar, raisins and nuts over the porridge.)
 
This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.

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