Bajans love their porridge and I’m no exception! Ever since I was a child, cornmeal porridge has been a breakfast favorite. My mother always made us drink this when I was young, like banana and peanut porridge, but this was the one that stuck. It’s really easy to make if you know the rules.
1. Add the cornmeal to cold milk and 2. Stir, stir, stir. If you follow these two simple rules you’ll have creamy, smooth porridge every time. Don’t follow the rules, and you’re sure to have lumps.
Some people use water to make their porridge, but I prefer using 1% milk, though any milk will do. The traditional way to sweeten cornmeal porridge is with condensed milk, but, as you can see I prefer sweetening to taste with sugar. This recipe serves two but can be easily doubled or tripled to feed lots of hungry mouths!
2 1/2 cups cold Milk or (water)
1/2 cup cornmeal
2 Cinnamon sticks
1/2 tsp Salt
1/2 tsp ground Nutmeg
2 tsp Vanilla Extract
2 Tbsp Evaporated Milk( 1 can of sweet milk)
1 Tbsp Sugar
Pour milk into a saucepan over medium-high heat.
Stir in cornmeal, cinnamon, salt, and nutmeg.
Continue stirring until mixture starts to thicken.
Stir in vanilla evaporated milk and sugar.
Lower heat and stir until porridge is thick and creamy.
Remove cinnamon sticks and pour into bowls.
Recipe Submitted by Good Old Bajan Cooking Group.
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