Cornmeal porridge

Cornmeal porridge, the smoothest recipe you’ll find! Traditionally this is a breakfast meal, as it fills you up and keeps you full for the majority of your day! We’ve made this recipe extra smooth with no lumps I remember growing up with having cornmeal porridge first thing in the morning before going to school mostly made with coconut milk, and sweetened with condensed milk instead of sugar and serve with toast bread with butter. I love my porridge a bit thin not thick!

Ingredients

1 & 1/2 cups Cornmeal
150ml /soya milk/or single soya cream
250ml water
1tsp Cinnamon
1tsp Nutmeg
Pinch of salt
2 tbsp Sugar
1 tsp vanilla essence/extract

Method

Add 1 1/2 Cups of Cornmeal in a bowl

Then mix together
Pour 4 cups of water into a pot and bring to a boil on high heat
Pour the cornmeal mix into the pot and stir until mixture becomes thick.
Once mixture starts to pop turn to medium heat
Then add 1 tsp of vanilla
1 tsp of nutmeg
1 tsp Cinnamon
Pinch of salt

2 tbsp sugar
Then mix together
Turn to low medium heat and cook and simmer for 20 mins
Let the cornmeal rest for 10 mins then serve.

Cornmeal’s Nutrition, Benefits and Uses

Cornmeal, which is typically made from white or yellow corn, can be produced in a variety of different ways. Fine, medium and coarsely ground cornmeal are used to make many different dishes.

It’s easy to obtain the benefits of cornmeal, since this ingredient is often added to baked goods and used in breading to enhance a food’s texture. It’s even used to thicken stews and soups. Cornmeal is also the staple ingredient in a variety of different dishes like hoecakes, cornbread, grits, polenta, tamales and tortillas.

According to the USDA, 100 grams (3.5 ounces) of uncooked yellow cornmeal has a variety of different essential nutrients, including:

• 19 percent of the daily value (DV) for iron
• 6 percent of the DV for potassium
• 30 percent of the DV for magnesium
• 19 percent of the DV for phosphorus
• 17 percent of the DV for zinc
• 21 percent of the DV for copper
• 22 percent of the DV for manganese
• 28 percent of the DV for selenium
• 32 percent of the DV for vitamin B1 (thiamin)
• 15 percent of the DV for vitamin B2 (riboflavin)
• 23 percent of the DV for vitamin B3 (niacin)
• 9 percent of the DV for vitamin B5
• 18 percent of the DV for vitamin B6
• 6 percent of the DV for vitamin B9 (folic acid)

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