Today`s Breakfast 1 cup Yellow Cornmeal (coarse or fine) 4 cups Water ¼ cup Half and Half (or Milk) 1/2 Cup Lactose free milk (instead) ½ cup Sweetened Condensed Milk 2 tbsp. Sugar ¼ tsp. Nutmeg (ground) ¼ tsp. Cinnamon (ground) Vanilla Flavoring (2 drops) Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery. Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium. Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on. The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot. Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg. All right, if you are not able to digest milk you could substitute soy milk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this pop? O.K. Remove the sugar, ground cinnamon, and all milk products. Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves. Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss. There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge. Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Posted on: Thu, 28 Aug 2014 07:54:15 +0000
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