Larry is right. Corn meal is just ground up dry corn and is akin to flour. So, saying you like corn meal is like saying you like flour. However, if what you mean is that you like cornmeal porridge, now we are in business. There are many types of porridge in the world, but in the United States we mostly eat oat porridge (oatmeal) and wheat porridge (Cream of Wheat). In the Caribbean, one of the most popular types of porridge is cornmeal porridge.
Cornmeal porridge is not especially difficult to make, and it doesn’t take a lot of ingredients. Of course, even if it doesn’t take many ingredients, you still have to know what those are. One of the best recipes for cornmeal porridge comes out of Jamaica.
For Jamaican cornmeal porridge, you need the following ingredients:
• 1 cup cornmeal, preferably yellow
• 4 cups water
• ¼ cup milk
• ¼ cup sugar, preferably turbinado (if not turbinado use 50/50 white/brown sugar)
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp vanilla
To begin, pour the cornmeal into an ordinary bowl and pour water into the bowl until it just covers the top of the cornmeal. Mix it up with a fork.
Heat the 4 cups of water until it boils. While stirring with a fork, slowly add the moistened cornmeal to the boiling water. Stir over medium heat for 3 minutes. If the cornmeal bubbles out, the heat is too high. Turn it down a little until it doesn’t jump out of the pan anymore.
The cornmeal should now be thick. Turn off the heat, but keep the pan over the burner so it still gets some residual heat. Add all the other ingredients and stir them in. Voila. Your Jamaican cornmeal porridge is now ready to serve.
If you want to give it a little more of a Caribbean island feel, you can substitute the milk for coconut milk.
Posted 593 day ago