cornmeal breakfast porridge (or cremita de maiz)

cornmeal porridge or cremita de maiz.

My grandmother used to make this for me, so this bowl of winter comfort brings up some particulary fuzzy, nostalgic feelings. That said, I think you’ll like it too. It’s a warm, rich, stick-to-your-bones hot cereal. And with a light sprinkle of cinnamon spice and everything nice, it’s perfect for this cold and festive time of year.

Cornmeal Porridge (Cremita de Maiz) (adapted from Always Order Dessert)
2 servings

2 cups full-fat coconut milk
1 tablespoon unsalted butter
1-2 tablespoons sugar
Pinch of salt
1/3 cup fine grind cornmeal (medium grind is acceptable, although you might have to cook for longer and the texture will be grainier)
1/2 teaspoon vanilla extract
Ground cinnamon, for serving
Ground mutmeg, for serving

Combine coconut milk, butter, sugar and salt in a saucepan over medium heat and stir until it bubbles.
Lower heat and add the cornmeal, stirring or whisking continuously, so to avoid any lumps. This will take about 10 minutes.
Serve immediately. Top with nutmeg and cinnamon.

cornmeal porridge aka cremita de maiz

p.s. This > oatmeal. But I generally hate oatmeal so…

%d bloggers like this: