This sweet cornmeal porridge is perfect for breakfast. It has creamy cornmeal, crunchy almonds and is perfectly sweet. Did i mention the coconut milk, condensed milk, nutmeg, cinnamon and a little brown sugar? I don’t see how anything could go wrong.

So can we talk about the huge elephant in the room? I know that the world is split into two parts. On one side- people who love savory cornmeal and the other is for people who love sweet cornmeal. I recently saw one of my friends post a Facebook survey to see which one was best. People take their cereal seriously . I am one of the rare ones that love both.

I’m a big fan of any porridge: oats, cornmeal, banana, plantain, rice, millet. I think that cornmeal porridge perhaps holds a special place in my heart because of my childhood. It is what I grew up eating most mornings. Early in the morning before school, my grandmother would make a big pot of warm coconut cornmeal porridge that was sweetened with condensed milk and flavored with nutmeg and cinnamon. YASSSSSSSSS!

So as we prepare for the possibility of Hurricane Matthew, I’m preparing a big pot of this. It is perfect for reheating and even better the next morning. So I am prepping for the possibility that we might get a direct hit from this storm.

This is going to be the kids first hurricane. So I’m trying to keep everything as normal as possible. I got them a hurricane basket. It had flashlights, snacks, drinking water, blankets, I.C.E bracelets and mosquito repellent bands. Can you tell I’m a over-preparer?

I had a bowl before heading out to get some shutters for our windows. The lines were long at the hardware store. I was glad I fueled up for my day, because nothing makes people act a little crazy more than a threat of a storm.

My heart and prayers are with the people of Haiti, Jamaica, Cuba and the Bahamas. I have family in each of those countries. The need is great, I just hope that relief workers get their soon.

I know porridge is a breakfast food. And I might be committing culinary blasphemy but I love porridge for dinner. I’m not a fancy food blogger anyway. Make a big ol’ pot- cause you know…. winter is coming. Sorry, not sorry. LOL!

xoxo,

Ann

Ingredients

1 tsp cinnamon sticks
1/2 tsp nutmeg
1 pinch salt (approx 1/8 tsp)
1 cup fine cornmeal
1 can coconut milk
1 can sweetened condensed milk
1 tsp vanilla
3 cups water
sugar to taste

Instructions

Pour water into a saucepan over Medium-High heat with cinnamon sticks. Bring to a gentle boil.
Stir in cornmeal and salt. Whisk until the cornmeal is smoothe.
Continue stirring until mixture starts to thicken. Stir in vanilla, nutmeg, coconut milk, sweetened-condensed milk and sugar.
Lower heat and stir until porridge is thick and creamy.
Remove cinnamon sticks. Pour into bowls and top with toasted almonds.
Note: If the porridge thickens while cooking too much just add some water or milk.