Cornmeal Porridge
Cornmeal porridge is my favourite gluten-free porridge. Some call it grits, others polenta or mush or I call it cornmeal porridge. Here is the basic version which can be dressed up however you please.
Ingredients
- 1/2 cup cornmeal
- pinch Himalayan salt
- 2 cups water
Instructions
- Place the cornmeal, water, and salt in a small, heavy saucepan.
- Bring the mixture to a boil then reduce the heat right down and cook gently for 15 to 20 minutes, stirring very frequently with a long-handled spoon or wire whisk to prevent lumps forming.
- Be careful as it can be spitting back at you and it is very hot!
- Add more hot water from the kettle if the mixture becomes thick and dry. The best consistency is the one you prefer. That said when first making it look for a texture that is soft and thick.
- Allow the porridge to cool a little before eating; it holds the heat very well.
Notes
Find out more about the Ingredients: cornmeal, Himalayan salt, water
Now that you have the basic cornmeal porridge, there are so many variations of it.
• A very simple thing to do is at the beginning of cooking; add a handful of sultanas/raisins or any dried fruit.
• For a filling, porridge add nuts or seeds or coconut – or all of them for a real fun luxurious porridge.
• You can even add spices like cinnamon, nutmeg or cardamom which is very yummy.
• Serve with ghee or coconut oil (which is my favourite) or flax oil (which is a healthy way of getting those omega oils).
• Another favourite of mine is to serve it with Tahini Cream Sauce I often eat my cornmeal porridge with vegetables and tahini sauce for lunch.
• A very simple thing to do is at the beginning of cooking; add a handful of sultanas/raisins or any dried fruit.
• For a filling, porridge add nuts or seeds or coconut – or all of them for a real fun luxurious porridge.
• You can even add spices like cinnamon, nutmeg or cardamom which is very yummy.
• Serve with ghee or coconut oil (which is my favourite) or flax oil (which is a healthy way of getting those omega oils).
• Another favourite of mine is to serve it with Tahini Cream Sauce I often eat my cornmeal porridge with vegetables and tahini sauce for lunch.