Go Back
–+ servings
a bowl of jamaican cornmeal porridge with fruits
Print

Jamaican Cornmeal Porridge

This spiced Jamaican Cornmeal Porridge is a nourishing breakfast that the whole family will love with coconut milk, cinnamon, and nutmeg!
Course Breakfast, Snack
Cuisine Caribbean, International, jamaican
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 128kcal
Author Bintu Hardy

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 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg or to taste
  • 1/2 teaspoon cinnamon or to taste
  • Condensed coconut milk (or other condensed milk), to your taste
  • maple syrup Optional, to your taste (or other sweeteners)

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 a 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 minutes until the cornmeal is cooked. The whole cooking process takes about 45 minutes. The cornmeal is cooked when 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 the sticking of the cornmeal.
  • Add the cornmeal, 2 cups of milk, 2 cups of water, maple syrup, and vanilla extract to the bowl and mix well.
  • Add 1 cup of water to the 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 minutes.
  • Switch off the Instant Pot to avoid further cooking. Allow a 3 minutes NPR (natural pressure release) before manually releasing any remaining pressure.
  • Open the lid and whisk the cornmeal until the ingredients are thoroughly blended, and the mixture is nice and creamy. Next, stir in the rest of the milk.
  • Carefully remove the bowl of Instant Pot Cornmeal porridge, decant into serving dishes, and add top with maple syrup and nuts.

Notes

    • You can use coarse or fine cornmeal, depending on your preference.
    • If Jamaican cornmeal porridge is too thick, stir in 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 flavoring to suit your taste. For example, swap the maple syrup for honey if not vegan.
    • Top Cornmeal Porridge with yogurt, fruit preserves, fresh berries, or a handful of tropical Caribbean fruits. Yum!
Suitable for Vegan and Gluten-Free diets. 
There are 4 Blue Plan SmartPoints in a serving.

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