CORN PORRIDGE RECIPES
JAMAICAN CORNMEAL PORRIDGE RECIPE | ALLRECIPES
Holness family recipe for porridge made from cornmeal. This recipe makes enough porridge for one hungry adult or 2 hungry 6-year-olds.
Provided by Andrew Holness
Categories Breakfast and Brunch Cereals
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 serving
Number Of Ingredients 10
Steps:
- Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
- Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
- Remove from heat, cover, and let cool before serving, about 5 minutes.
Nutrition Facts : Calories 536 calories, CarbohydrateContent 95.7 g, CholesterolContent 6.1 mg, FatContent 15.2 g, FiberContent 3.7 g, ProteinContent 7.1 g, SaturatedFatContent 12.1 g, SodiumContent 1207.5 mg, SugarContent 53.7 g
CORN PORRIDGE RECIPE - SIMPLE CHINESE FOOD
In the morning, I still like to eat Chinese breakfast, a bowl of porridge, an egg, and a plate of pickles. Warm, sticky, soft porridge, it feels satisfying after a sip, as if all the nutrients are in the porridge.
Provided by Snow season (from Tencent...)
Total Time 30 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Raw materials: corn residue, red beans, peanuts, red dates
- Clean the corn dregs, red beans, and peanuts in advance, and then soak them in water for several hours
- I use a pressure cooker. Put the soaked corn dregs, peanuts and red beans into the pot, and put the red dates at the same time. After adding water to a boil, cover and cook for 15 minutes.
- Finished product
- Finished product
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