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Cornmeal Porridge


Cornmeal, the main ingredient in Cornmeal Porridge
Amy Eckert/Photodisc/Getty Images
Porridge is a staple in many households. Here in the Caribbean, we have a variety of porridges - cornmeal, oats, sago (tapioca), plantain, flour and barley. Cornmeal, oats and sago are the most popular of the porridges.

Porridge is considered a body builder because of the heartiness of the dish. It is generally made thick enough to eat with a spoon. Served in the morning or in the evening, it is considered a meal by itself. Each household has its own recipe. Here's mine for Cornmeal Porridge.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 cups


  • 1/2 cup cornmeal (finely ground)
  • 2 1/2 cups water (divided)
  • 1 (3-inch) cinnamon stick
  • Sugar and milk to taste


  1. Add cornmeal to a bowl. Pour in 1/2 cup water and let soak for 5 minutes.
  2. While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the cinnamon stick. Cover and bring to a boil.
  3. Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
  4. Cook covered for 15 - 20 minutes.
  5. Remove the pot from the heat, sweeten with sugar and milk to taste, stirring until fully incorporated.

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