Cornmeal Porridge

This spiced Jamaican Cornmeal Porridge is a simple, warm, nourishing and healthy breakfast, brunch or snack. Instant Pot Cornmeal porridge topped with maple syrup and fruit is the best and most delicious way to start your day!
So let’s just take a moment to really appreciate this hearty Cornmeal Porridge.

Think creamy cornmeal, exotic coconut, warming cinnamon and nutmeg, fragrant vanilla and finished off with sweetness from the maple syrup. Simple everyday ingredients from the Caribbean Islands, yet big flavours people, just like a nourishing hearty breakfast should be.

Even better this recipe is frugal and easy to double or triple to feed a crowd. If you love cornmeal then free to have a big old bowl of this for brunch, a snack, dinner, breakfast and any time you need something filling that is not same old same old oatmeal. And you can make it on the stove top or Instant Pot as you can see below.

If you love Caribbean Recipes then you’ll love this easy weeknight dinner Rasta Pasta loaded with juicy jerk chicken classic Jamaican Rice and Peas, and Jamaican Sweet Potato Pudding. and washed down with Jamaican Sorrel Drink.

CORNMEAL PORRIDGE SPECIAL INGREDIENT
The special ingredient is this warming Jamaican Polenta Porridge is condensed milk. It adds that extra creaminess that you can’t go wrong with.

To keep the recipe vegan, make sure to use a vegan condensed milk like condensed coconut milk or condensed soy milk. If you are not vegan then feel free to use regular condensed milk.

Also for a sweeter porridge feel free to use sweetened condensed milk.

bowl of jamaican cornmeal porridge
Yeap, this traditional Porridge is one of those Caribbean recipes that is warming, nourishing, cosy, tasty, decadent flavours in every mouthful. A great easy breakfast meal to kickstart the day and totally worth getting up for. Especially when topped with a big old bunch of sweet fruit.

INGREDIENT NOTES
Yellow Cornmeal – the key ingredient. You can use coarse or fine yellow cornmeal depending on your preference. My kids love this with fine cornmeal.
Ground cinnamon – gives is it warming fragrance.
Ground nutmeg – you cant cook this without it.
Coconut milk – Use the thinner drinkable type, not the one form the tin. You can use dairy milk if not vegan.
Water – to help cook it.
Vanilla extract – a teaspoon vanilla extract adds a little extra fragrance and taste.
Coconut condensed milk – Use coconut condensed milk to make it creamy or regular condesnsed milk if not vegan.
Sweeteners – this is optional and you can use maple syrup or brown sugar or coconut sugar to your taste.

HOW TO MAKE CORNMEAL PORRIDGE ON THE STOVE TOP
Add the coconut milk, water, nutmeg and vanilla extract, cinnamon into a heavy bottomed medium pot and slowly bring to a boil.

Then slowly add in the cornmeal whisking all the while till it thickens. Whisking helps prevent lumps.
Reduce to low heat and stir for a few minutes with a wooden spoon.
Then cover and stir porridge frequently (every 8 or so mins) until the cornmeal is cooked. The whole cooking process takes about 45 mins. The cornmeal is cooked when it is very thick and the porridge starts to fall away from the side of the pan.
When the cornmeal porridge is cooked, stir in any sweetener and condensed coconut milk, switch off the heat and serve warm.image collage showing how to make cornmeal porridge
Fun fact – Did you know that this sweet cornmeal porridge was also Pop or Cog?

MAKE IT IN THE INSTANT POT USING THE POT-IN-POT (PIP) METHOD
Coat your oven-safe pyrex dish with cooking spray or olive oil to reduce sticking of the polenta.

Add the cornmeal, 2 cup of milk and 2 cups of water, maple syrup and vanilla extract to the bowl and mix well.
Add 1 cup of water to Instant Pot insert, then place the trivet in the bottom and set the bowl of cornmeal on top of the trivet.
Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 9 mins.
Switch off the Instant Pot to avoid further cooking. Allow for a 3 min NPR (natural pressure release) before performing manually releasing any remaining pressure.
Open lid and whisk the cornmeal until ingredients are fully blended and the mixture is nice and creamy. Next, stir in the rest of the milk.
Carefully remove bowl of Cornmeal porridge, decant into serving dishes and add top with maple syrup and nuts.

image collage showing how to make cornmeal porridge
JAMAICAN CORNMEAL PORRIDGE TIPS
Use these tips to make this polenta porridge really, really easily;

Do use a whisk to stir the cornmeal frequently during cooking to avoid getting a lumpy porridge.
Do not let the cornmeal mixture stand after cooking or it will solidify. As soon as it is done, mix and decant into serving bowls while still warm.
You can vary the flavouring to suit your taste. For example, swap the sweetener for honey if not vegan.
Top Cornmeal Porridge with yoghurt, fruit preserves, fresh berries or a handful of tropical Caribbean fruits. Yum!
DELICIOUS VARIATIONS
The beauty of this absolutely delicious breakfast cuisine is that you can add sooooooooo many flavour variations to it. Basically, anything you like. And various Jamaican households have their own additiont

FLAVOUR VARIATIONS
Vary the spices – Cardamom and cloves make great additions.
Add citrus – A little extra orange zest and orange juice work well in this.
Vary the milk – Try making this with some nutty almond milk or soya milk.
A dash of rum – not for breakfast though 🙂 – more like early super.

JAMAICAN CORNMEAL PORRIDGE
A creamy spiced Caribbean cornmeal porridge

INGREDIENTS
JAMAICAN CORNMEAL PORRIDGE INGREDIENTS
▢2 cups (500ml) water
▢2 cups (500ml) coconut milk (the thinner drinkable type) use regular milk if you prefer
▢1 cup (160g) yellow cornmeal
▢1 tsp vanilla extract
▢1/2 tsp nutmeg or to taste
▢1/2 tsp cinnamon or to taste
▢Condensed coconut milk, to your taste (or other condensed milk)
▢Optional: maple syrup or other sweeteners to your taste
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INSTRUCTIONS
JAMAICAN CORNMEAL PORRIDGE STOVE TOP INSTRUCTIONS
Add the coconut milk, water, vanilla extract, nutmeg and cinnamon into a heavy bottomed large saucepan and slowly bring to the boil.
Then slowly add in the cornmeal whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon.
Then cover and stir every 8 or so mins until the cornmeal is cooked. The whole cooking process takes about 45 mins. The cornmeal is cooked when it is very thick and falls away from the side of the pan.
When the cornmeal porridge is cooked, stir in maple syrup and condensed coconut milk, switch off the heat and serve warm.
MAKE IT IN THE INSTANT POT POT-IN-POT (PIP) INSTRUCTIONS
Coat your oven-safe pyrex dish with cooking spray or olive oil to reduce sticking of the cornmeal.
Add the cornmeal, 2 cup of milk and 2 cups of water, maple syrup and vanilla extract to the bowl and mix well.
Add 1 cup of water to Instant Pot insert, then place the trivet in the bottom and set the bowl of cornmeal on top of the trivet.
Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 9 mins.
Switch off the Instant Pot to avoid further cooking. Allow for a 3 min NPR (natural pressure release) before performing manually releasing any remaining pressure.
Open lid and whisk the cornmeal until ingredients are fully blended and the mixture is nice and creamy. Next, stir in the rest of the milk.
Carefully remove bowl of Instant Pot Cornmeal porridge, decant into serving dishes and add top with maple syrup and nuts.

NOTES
RECIPE TIPS
You can use coarse or fine cornmeal depending on your preference.
If Jamaican cornmeal porridge too thick then stir in some extra water or coconut milk.
Do use a whisk to stir the cornmeal frequently during cooking to avoid getting any lumps.
Do not let the cornmeal stand after cooking or it will solidify. As soon as it is done, mix and decant into serving bowls while still warm.
You can vary the flavouring to suit your taste. For example, swap the maple syrup for honey if not vegan.
Top Cornmeal Porridge with yoghurt, fruit preserves, fresh berries or a handful of tropical Caribbean fruits. Yum!

NUTRITION
Calories: 128kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 85mg | Fiber: 3g | Sugar: 3g | Calcium: 37mg | Iron: 0.8mg