Cornmeal Porridge with Dried Fruits

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cornmeal porridge

As the weather cools down, we start to crave different foods, more warming, comforting foods. As far as breakfast goes for me this means porridge. Although I still eat porridge in the summer, not nearly as regularly as during the colder months. On cold days, I tend to start my day with something warm like this cornmeal porridge instead of my daily smoothie, which is my usual summer routine. I have my smoothie later on in the day during the colder months. Post hot yoga for example.

Like many people, oats are my go to grain when it comes to making porridge. It’s what my grandmother used to make me when I would visit her. I would love waking up to watch cartoons and sit in front of the TV with my bowl of porridge. I would load it with raisins and cover it with milk and white sugar. Needless to say the oatmeal I make for myself today is a little different.

Cornmeal is one of the oldest American foods. It was eaten by the Native Americans thousands of years ago and is eaten by many cultures today all over the the Americas and the world. As I learned when reading John Robbins’ book “Healthy at 100” some of the worlds healthiest and longest living cultures eat cornmeal on a daily basis. Be sure when you buy cornmeal you are buying organic!

I used to get cornmeal porridge for breakfast regularly from a  Jamaican restaurant here in Montreal. This was years ago, and the restaurant is no longer there. They also offered fried dumplings to dip in your porridge. Not so healthy but so good!

The cornmeal porridge I present today is good for you, and it is very satisfying. It is quite different from oat porridge, so it might take some getting used to. For those of you familiar with polenta, you will likely love this breakfast. Feel free to spice it, adding whatever ingredients you want. I used goji berries, raisins, and apricots with cinnamon. It is also a great option for people who are sensitive to gluten.

You can substitute coconut milk for the almond milk or any other non-dairy milk alternative.

Have you tried cornmeal porridge instead of oatmeal before? How do you like it?

Vegan Cornmeal
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
Cornmeal porridge is a traditional breakfast for many cultures around the world. Make it your own by adding different things to it. This version includes cinnamon, vanilla, maple syrup and dried fruit.
  • 1 cup organic coarse cornmeal
  • 5-6 cups water
  • a pinch of sea salt
  • 2 cinnamon sticks
  • 2 teaspoons vanilla extract
  • ⅔ cup sultanas or raisins
  • ¼ cup goji berries
  • ⅓ cup dried apricots
  • ¼ cup maple syrup
  • 1 cup of almond milk, or as needed
  1. In a medium saucepan, bring 5 cups of water to a boil. Slowly whisk in the cornmeal. Reduce heat to low. Keep whisking until it is smooth.
  2. Add the salt, cinnamon sticks, sultanas, goji berries, dried apricots. Cover and simmer for 20 minutes, stirring every few minutes. If it is too thick add a little more water.
  3. Add the maple syrup and almond milk and mix well. Cook for another few minutes.


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1 Comment

Filed under Blog, Breakfast, Gluten-Free, Recipes

One Response to Cornmeal Porridge with Dried Fruits

  1. I love polenta for breakfast! I usually like it fairly simple and topped with lots of warm almond milk :)

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