Jamaican Cornmeal Porridge with Hemp Hearts

AuthorHempFork
RatingDifficultyIntermediate

This Jamaican Cornmeal Porridge Bowl is a variation of the traditional cornmeal porridge found in Jamaican recipes, as it contains hemp hearts. The perfect blend of sweetness and spice, with a delicious creamy texture, this recipe tastes amazing.

Looks like it's time to make cornmeal porridge with this easy and delicious recipe even the kids will love.

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Jamaican Cornmeal Porridge with Hemp Hearts Ingredients

 1 1/2 cups fine-ground cornmeal (8 ounces; 225g)
 One 13.5-ounce (400ml) can coconut milk
 3 tablespoons of Hemp&fork Hemp Hearts
 2 bay leaves
 1/4 teaspoon kosher salt
 1/2 cup (3 1/2 ounces; 100g) light brown sugar
 2 teaspoons (10ml) pure vanilla extract
 3/4 cup (175ml) condensed milk, or to taste, plus more for drizzling (optional)
 Freshly grated nutmeg, or cinnamon to taste

Jamaican Cornmeal Porridge Recipe Directions

1

In a medium bowl, stir cornmeal with 1 cup (235ml) room temperature water. Meanwhile, in a 3-quart saucepan or saucier, heat coconut milk, bay leaves, salt, and 3 1/3 cups (790ml) water over high heat until boiling. Whisk in cornmeal mixture with its water, then lower the heat to low to maintain a gentle simmer while avoiding spattering. Continue to cook, whisking frequently to prevent lumps, until cornmeal has thickened and cooked through, about 20 Minutes; whisk in additional water as needed at any point if porridge becomes too thick.

2

Discard bay leaves. Whisk in brown sugar, vanilla, and, if desired, as much condensed milk as needed to reach your desired sweetness level. Season with freshly grated nutmeg to taste. If lumps form at any point, simply whisk vigorously to remove them. Spoon the porridge into bowls, drizzle with vegan condensed milk, if desired, and dust lightly with a final grating of nutmeg.

3

Sprinkle Hemp&fork Hemp Hearts on top or whisk in and serve right away.

Ingredients

 1 1/2 cups fine-ground cornmeal (8 ounces; 225g)
 One 13.5-ounce (400ml) can coconut milk
 3 tablespoons of Hemp&fork Hemp Hearts
 2 bay leaves
 1/4 teaspoon kosher salt
 1/2 cup (3 1/2 ounces; 100g) light brown sugar
 2 teaspoons (10ml) pure vanilla extract
 3/4 cup (175ml) condensed milk, or to taste, plus more for drizzling (optional)
 Freshly grated nutmeg, or cinnamon to taste

Directions

1

In a medium bowl, stir cornmeal with 1 cup (235ml) room temperature water. Meanwhile, in a 3-quart saucepan or saucier, heat coconut milk, bay leaves, salt, and 3 1/3 cups (790ml) water over high heat until boiling. Whisk in cornmeal mixture with its water, then lower the heat to low to maintain a gentle simmer while avoiding spattering. Continue to cook, whisking frequently to prevent lumps, until cornmeal has thickened and cooked through, about 20 Minutes; whisk in additional water as needed at any point if porridge becomes too thick.

2

Discard bay leaves. Whisk in brown sugar, vanilla, and, if desired, as much condensed milk as needed to reach your desired sweetness level. Season with freshly grated nutmeg to taste. If lumps form at any point, simply whisk vigorously to remove them. Spoon the porridge into bowls, drizzle with vegan condensed milk, if desired, and dust lightly with a final grating of nutmeg.

3

Sprinkle Hemp&fork Hemp Hearts on top or whisk in and serve right away.

Jamaican Cornmeal Porridge with Hemp Hearts

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