Sweet Cornmeal Porridge As Made By CC Pean

There aren't many dishes that say breakfast quite like porridge. Whether it's the Americanized version of hominy grits, or the African Diaspora take on yellow corn, one thing's certain–whatever hunger you're experiencing will cease after a bowl of this thick, hot, belly-filling dish. Whether savory or sweet, porridge is an inexpensive, tasty, quick and satisfying dish. My version features fresh nutmeg, cinnamon, golden raisins, and condensed coconut milk, elevating this from a ho-hum dish to iconic.

Instructions

1. 1

   In a medium pot, combine the water, evaporated coconut milk, and cinnamon stick and bring to a boil over medium-high heat.

2. 2

   Reduce the heat to medium and pour the cornmeal mixture into the pot, whisking constantly to prevent clumps. Cook, whisking occasionally to prevent sticking, for 10–12 minutes, until the cornmeal tender and cooked through.

3. 3

   Remove the pot from the heat and stir in the salt, vanilla, condensed coconut milk, nutmeg, and raisins. If you prefer a thinner consistency, stir in up to ¼ cup hot water.

4. 4

   Serve warm.

5. 5

   Enjoy!

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