Jamaican Cornmeal Porridge
Porridge salato con piselli e bietole.
Recipe Summary Jamaican Cornmeal Porridge
Holness family recipe for porridge made from cornmeal. This recipe makes enough porridge for one hungry adult or 2 hungry 6-year-olds.Ingredients | Porridge Salato Dieta1 cup water⅓ cup cornmeal¼ cup whole milk¼ cup coconut milk3 tablespoons white sugar½ teaspoon vanilla extract½ teaspoon salt¼ teaspoon ground nutmeg¼ teaspoon ground cinnamon2 tablespoons raisins (Optional)DirectionsCombine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.Remove from heat, cover, and let cool before serving, about 5 minutes.You may also blend the cornmeal mixture in a NutriBullet(TM) or shake well in a sealed container.Info | Porridge Salato Dietaprep: 5 mins cook: 15 mins additional: 5 mins total: 25 mins Servings: 1 Yield: 1 serving
TAG : Jamaican Cornmeal PorridgeBreakfast and Brunch, Cereals,
