Quarantine recipe - Caribbean Cornmeal Porridge

Updated: Apr 2

Growing up in a Bajan and Jamaican household, cornmeal porridge has been apart of my childhood and brings back so many fond memories... This version that I am going to share with you is gluten free as well as vegan and tastes absolutely delicious! Cornmeal porridge is commonly served as breakfast but can be enjoyed at any time of the day.


1 Cup of cornmeal porridge

3 1/4 cups of water

1 can of coconut milk

2 tablespoons of coconut sugar


Place the cornmeal in a jug and add half a can of coconut milk and mix well with a fork until smooth.

Add 1 cup of hot (not boiling water) and mix well. Set aside.

Add the remaining water to a pot and bring it to a boil.

Pour the cornmeal mixture slowly into the pot while stirring continuously with a wooden spoon to keep it smooth.

Add the remaining coconut milk and mix well.

Cover the pot with a lid and leave to simmer on a low-meat heat for 25-30 minutes.

Add sugar to taste.

*Add spice/s of your choice (ensuring that it is gluten-free if required)


Boil the water in the kettle before you use it in the recipe to maximise time.

To store your porridge, allow to cool completely before transferring it to an air tight container, keep in fridge and consume within 24 hours.

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