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Cornmeal Porridge is a traditional Jamaican breakfast made with a few simple ingredients but tastes oh- so good. Its a great switch up for when oatmeal starts to get a bit boring and has an authentic Caribbean taste. Here’s how to make dairy free and vegan Jamaican Cornmeal Porridge. Did I mention this recipe is also gluten free?
Its a dish made with love and served with pride on the Caribbean island. My mom used to make this for me a lot as a child. I would instantly get this warm, wholesome feeling of “home” in my tummy. Cornmeal Porridge is usually made with cow’s milk so I’ve missed out on it my first few years of becoming plant based. Despite going vegan and being dairy free, I can still enjoy this delicious classic with a few ingredient swaps.
Cornmeal Porridge in Jamaica
As mentioned before, cornmeal porridge in Jamaica is definitely not vegan friendly. Its traditionally made with milk, and condensed milk. However, those are both easy swaps and can be replaced with coconut condensed milk and a can of coconut milk.
I personally make my own coconut condensed milk because its super simple and much more cost effective. If you’re running low on time, there are companies that sell coconut condensed milk. Grab a can of sweetened, vegan friendly coconut condensed milk here.
The coconut condensed milk makes this dish is so creamy, warm, and is perfect for a chilly day. To compare, it may be close to a sweet, milky grits if that makes sense. Both are made from cornmeal that is.
Using Vegan Condensed Milk for flavour
Traditional cornmeal porridge is always included with condensed milk as a sweetener for that signature taste. When experimenting with how to veganize the dish, I tried to make the porridge with just almond/coconut milk and sugar. The overall taste greatly suffered until I was able to make my own vegan condensed milk and it tasted like normal again.
Even if you can’t get your hands on some plant based condensed milk, I would highly suggest to make it from scratch. All it takes is cooking down one can of coconut milk with 1/4 cup of cane sugar for about 35 minutes and you’re good to go.
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What you need
The ingredients of this recipe are quite simplified and don’t require much. Here’s everything you’ll need.
- Fine Cornmeal
- Coconut Condensed Milk
- Coconut Milk (Or any other plant milk)
- Vanilla Extract
- Bay Leaves
- Cinnamon Sticks (or cinnamon powder)
- Nutmeg
How to make Jamaican Cornmeal Porridge
Love is a top ingredient included in Cornmeal Porridge. The love can certainly be tasted in the bowl therefore it must be cooked with ultimate love, care, and attention. The porridge should be continuously stirred every few minutes to avoid burning or large lump formation.
1. Pour enough water to just cover your cornmeal and mix so there are no lumps
2. In a pot, prepare 2 cups of water to a boil
3. Carefully add your cornmeal water mixture to the boiling water, stirring constantly
4. Once the porridge starts to boil, turn the stove down to low heat and continue to stir
5. After 15 minutes, add the coconut milk and stir for another 2 minutes
6. Add in the bay leaves, cinnamon sticks, nutmeg, vanilla extract, condensed milk and stir
7. The porridge is ready once it has reached your desired consistency. Serve as is or add fruit and enjoy!
Side notes for Jamaican Cornmeal Porridge
- Be careful when turning away attention from the Porridge. It boils over quickly and can begin to form lumps after a few minutes.
- Coconut milk does not have to be used, almond milk is a great alternative. However, coconut milk is what gives the porridge that signature, creamy taste.
- The recipe can be sweetened with sugar but a good vegan condensed milk is what ties the dish together and makes it authentic.
Re-heating Jamaican Cornmeal Porridge
Cornmeal Porridge is great for meal prep! I work online from home and like to have prepare meals or leftovers during the week. So, when it comes to breakfast I like to have something fast so I can sleep in or do other things before logging onto work.
I’m not a fan of microwaves so to reheat I simply grab a small sauce pan and pour in my cornmeal. Put on low-medium heat and stir for about 5 minutes and its good to go! Cornmeal porridge tends to get very hot when on the stove so handle with caution. The porridge naturally thickens in the fridge so feel free to add more coconut milk if desired.
How to Store Jamaican Cornmeal Porridge
This recipe offers several servings and can last about one week in the fridge. Honestly, the porridge intensifies in taste the longer it sits in the fridge. Enjoy a nice warm bowl on immediately after making or a few days in. (:
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Be sure to check out these other Jamaican recipes you may enjoy
