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Cornmeal Porridge

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.
Course Breakfast
Cuisine gluten-free, vegan, vegetarian
Keyword cornmeal, Gluten-free, porridge, Vegan, vegetarian
Author Diana Herrington


  • 1/2 cup cornmeal
  • pinch Himalayan salt
  • 2 cups water


  • 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.


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.