Can I make this porridge vegan?
Yes, substitute regular milk with a plant-based milk (like almond or oat milk) and use a vegan sweetened condensed milk alternative.
BREAKFAST
Trinidadian Cornmeal Porridge with Condensed Milk and Cinnamon
This creamy Trinidadian cornmeal porridge is a comforting breakfast, sweetened with condensed milk and spiced with cinnamon. It's a simple yet satisfying dish that brings a taste of the Caribbean to your morning.
HOW TO MAKE IT
Let's cook.
01
In a medium saucepan, whisk together the cornmeal and 1 cup of the water until smooth. Ensure there are no lumps.
02
Add the remaining 2 cups of water, milk, ground cinnamon, and salt to the saucepan. Place over medium heat.
03
Bring the mixture to a gentle boil, stirring constantly to prevent sticking and lumps. Reduce heat to low once boiling.
04
Simmer for 15-18 minutes, stirring frequently, until the porridge thickens to your desired consistency. It should be creamy and smooth.
05
Remove from heat and stir in the sweetened condensed milk and vanilla extract until fully combined.
06
Serve hot, garnished with an extra sprinkle of cinnamon if desired.
About This Recipe
This creamy Trinidadian cornmeal porridge is a comforting breakfast, sweetened with condensed milk and spiced with cinnamon. It's a simple yet satisfying dish that brings a taste of the Caribbean to your morning.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thinner porridge, add a little more milk or water at the end until the desired consistency is reached. Adjust the amount of condensed milk to your sweetness preference.
Easy Substitutions
You can use plant-based milk (almond, soy, or oat) for a dairy-free version. For a less sweet option, use evaporated milk and add sugar to taste. Nutmeg can be used in place of or in addition to cinnamon.
Storage & Reheating
Store leftover cornmeal porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the consistency.
Serving Suggestions
Serve hot with a sprinkle of extra cinnamon. Pair with fresh fruit like sliced bananas or mango. Enjoy alongside a cup of hot tea or coffee. For a heartier meal, serve with a side of fried plantains.
Common Mistakes
1. Not whisking cornmeal with cold water first: This leads to lumpy porridge. Always mix cornmeal with a small amount of cold liquid before adding to hot liquid. 2. Not stirring frequently: The cornmeal can stick to the bottom of the pot and burn, or form lumps. Stir continuously, especially during the initial thickening phase. 3. Overcooking: Porridge can become too thick or dry. Cook until it reaches your preferred creamy consistency, then remove from heat. 4. Adding condensed milk too early: Condensed milk can scorch if cooked for too long at high heat. Stir it in after the porridge has thickened and is removed from direct heat.
Frequently Asked Questions
What kind of cornmeal should I use?
Fine cornmeal is recommended for a smooth, creamy texture. Coarser cornmeal will result in a grittier porridge and may require longer cooking time.
Can I prepare this ahead of time?
You can prepare it a day in advance. When reheating, add a little extra milk or water and stir over low heat until warmed through and creamy.
What if my porridge is too thick?
Simply add a tablespoon or two of milk or water at a time, stirring well, until you reach your desired consistency.
MORE TO KNOW
Trinidadian cornmeal porridge is a staple breakfast, often enjoyed with a side of fried bakes or toast. The key to a smooth porridge is whisking the cornmeal with cold water first to prevent lumps, then stirring continuously as it heats and thickens. This recipe uses fine cornmeal, which cooks faster and results in a creamier texture than coarser varieties. The condensed milk provides a rich sweetness and velvety mouthfeel characteristic of Caribbean porridges.
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