Porridge in summer you say…Yes, but instead of oats, this one is gluten-free and made out of cornmeal! This is my mum’s Jamaican recipe. If you don’t like oatmeal, I can assure you that you’ll enjoy this.
1-1/2 cups of cornmeal (yellow or white)
Up to 2 tablespoons of sugar/agave syrup (pronounced: Agaaav-ey, taken from the agave cactus) or honey (For those who cannot eat sugar, use a sugar-free alternative like Stevia or Canderel)
1 teaspoon of cinnamon, vanilla extract and mace/nutmeg (or less, depending on how you like it)
Water and milk to combine to the ideal consistency
- Firstly, add cold water to a pot, then stir in the cornmeal. Stir continuously on a medium heat until it takes on a smooth, lump-free consistency.
- Turn down the heat, then add the cinnamon.
- Stir in and the milk, sugar, vanilla and mace.
- Gradually pour in the milk, and stir.
- Stir in sugar/agave syrup/honey.
Stir to avoid lumps and turn up the heat. Allow the porridge to cook for around 2 minutes, or until you have achieved a thin, medium or thick porridge consistency. Serve hot with jam, or fruit and linseeds, or perhaps just plain. Disfrutalo!
By Khadine Seville, editor of Mariposaoro’s Blog.