Morning! Delicious Jamaican Cornmeal porridge is on the menu this Sunday.

Jamaican’s love their porridge and I’m happy to say I’m no exception!  Cornmeal porridge is the Jamaican choice for a warming nutritious breakfast.  It is rich and warming, and so tasty with lovely spices.  A great alternative to oat based porridge as it’s gluten free.  If you’re tired of your usual porridge or have a gluten intolerance you can try this fabulous alternative.  Add dried fruits to pack it out with additional health benefits and to add flavour.  I’ve also added some delicious Coconut Oil for more flavour and to get more nutrition per gorgeous mouthful :-).  Total time 10 mins.

Serves 1

PORRIDGE:

1/2 cup cornmeal (also called polenta)
1 1/2 cups water
1/2 cup almond/hemp/coconut milk
Pinch of nutmeg
Pinch of celtic sea salt
1/4 teaspoon cinnamon
1 Dessert Spoon honey/stevia
1/2 tsp vanilla extract

Cornmeal can be bought as either fine or course.  I personally prefer the finely milled for porridge but if you prefer something more grainy then the course texture is great.  Cornmeal is also known as polenta, so buy this if you can’t find cornmeal by that name.

Mix the cornmeal in 1/2 cup of water.

Pour the remaining water and nut milk into a saucepan and bring to the boil.

Stir in the cornmeal and add the salt.  Stir the ingredients constantly (in a figure of eight works best) to ensure no lumps in occur in the mixture.

Cook for the mixture for  10-12 mins.

Add nutmeg, cinnamon and vanilla.

Take off the stove and add honey/stevia/choice of natural sweetener.

Serve hot and add your choice of fruit.  I’ve added dried blueberries today.  I like to add dried fruit as they are sweet and there is less need for my choice of sweetener.