Many of you have tried cornmeal porridge by now, but did you know that this meal has a lot of different preparation ways and that it was first made with cheese and pig legs?
Here are a few more interesting things you should know about cornmeal porridge, so make sure you read the whole article about this lovely dish.
Where did cornmeal porridge originate from?
Have you ever wondered where this creamy and delicious food comes from? It is believed that cornmeal porridge originated from all over the world.
Some data shows porridge was the first found in some parts of Europe and Africa and it was a staple food in the paleolithic period made by the hunters and gatherers. Traditionally the dish was associated with Scotland, but you can also find a lot of recipes for traditional Jamaican porridge on the internet.
Cornmeal porridge vs polenta
It is not uncommon to find yourself confused before these two terms.
First of all, polenta is a dish, not an ingredient, and it is often made with corn, but it can also be made with different kinds of coarsely ground grains.
Polenta is traditionally made in Italy. Although there are various versions of polenta, the one with corn is most commonly made. If the corn is medium ground then it will be a good choice for a polenta meal, but if it is too finely ground then the polenta can become mushy.
So, bottom line, if you want traditionally made polenta use medium ground corn, or even better, find the product that is specifically intended for polenta meal. If you would like to know more about polenta ingredients you can look at this interesting polenta recipe.
Can cornmeal porridge be reheated?
Do you ever find yourself staring at the half-eaten leftovers of porridge wondering what to do with it? A logical question is: whether is ok to reheat leftover porridge? Short answer – yes!
You can reheat the porridge easily. Just add a little liquid to avoid a thick mass, stir it, and put it in the microwave or stove. Enjoy again in creamy and warm delicacy.
Can cornmeal porridge be frozen?
If you would like to maximize the shelf life of cornmeal porridge you can freeze it. You can both freeze unpacked dry porridge as well as porridge mush. Just place the content into the resealable plastic freezer bag.
Different ways to make cornmeal porridge
Since cornmeal porridge has a longstanding tradition of cooking in almost any culture, there are simply too many recipes to mention in just one article.
Keep reading below for some of the best ways to make cornmeal porridge.
How to make cornmeal porridge without milk?
The good thing about cornmeal porridge is that you can make it both with milk or water. Porridge with milk would have a little more creamy, dairy taste and it goes better with sweet ingredients, while porridge with water can be good as a salty meal, but in the end, it’s all up to your taste.
Here is an easy recipe for cornmeal porridge without milk:
1) Add 150 ml of water to the saucepan with a drizzle of olive oil or some butter and a pinch of sea salt. To make a bigger amount of cornmeal porridge just have in mind the water to cornmeal ratio which is 4:1.
2) Bring the water to boil then reduce the heat, remove the pot from the stove and add 2 tablespoons of cornflour. Stir it well to avoid lumps. Preferably use a whisk because it breaks lumps better than a wooden spoon.
3) Keep stirring it for 5 minutes until the porridge is consistent.
How to thicken cornmeal porridge?
The key to making a perfectly consistent, non-watery porridge is in constant stirring on a medium than low heat. If you like a thicker porridge you just need a little more patience. Wait until the porridge gets more density and stir all the time to avoid lumps.
How to thicken it without cornstarch?
The good thing about cornmeal porridge is that you don’t need cornstarch for thickening. Cornstarch is commonly used for thickening liquids like sauces. On the other hand, cornmeal porridge has its way of achieving perfect density, and that’s adding more cornflour and longer cooking with less water or milk.
Is it keto-friendly?
Sadly, for all cornmeal lovers that are on a keto diet, cornmeal porridge isn’t keto-friendly. It is a high carb food that contains a lot of carbohydrates and very little fiber. Luckily there are other ways to make your cornmeal keto-acceptable.
Instead of using corn flour for corn porridge, you can use ground almonds. The taste can’t be exactly the same as when you use cornflour, but it will have a similar texture. You can also add the same seasonings you add in cornmeal porridge to make the meal more alike.
If you are currently on a keto diet and want to try new and healthy recipes, you can take a look at this zucchini soup recipe.
Is cornmeal porridge gluten-free?
Cornmeal porridge can be gluten-free if you like. You just need to adjust a few things during the preparation of a meal. When it comes to vegan or gluten-free meals, you need to get creative and find suitable substitute ingredients that would give a meal a recognizable taste.
Traditional Jamaican recipe
This recipe is also known as “cog” or “pap” and comes from the warm Caribbean shores. Jamaican cornmeal porridge is a dietary staple for many Caribbean islands.
In this cornmeal porridge recipe, the key is in the mixture of coconut and condensed milk. The result is a sweet and creamy taste.
- Mix water and the cornmeal and set aside.
- In the medium-sized saucepan, pour 3 cups of coconut milk and simmer for 2-3 minutes.
- When the milk is warm enough, add the mixture and continue to stir until all the water has gone.
- Add spices and condensed milk.
- Reduce the heat to low, cover the pot and simmer for 15-20 minutes.
Note: Always remember, when preparing a cornmeal porridge there is no right or wrong way. Everything is pretty much up to your taste. So, just relax and have fun.
