Cornmeal Banana Porridge Food

CORNMEAL PORRIDGE

Steps:

• In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
• Turn on the heat to medium, and keep stirring (I use a whisk).
• Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.

CORNMEAL BANANA PORRIDGE

Steps:

• Bring salted water to a boil.
• Combine cornmeal and flour together in a bowl.
• Add milk slowly to make a smooth paste.
• Stir cornmeal paste into boiling salted water.
• Cover and cook on slow heat for 15 minutes.
• Stir in banana, vanilla, cinnamon, cover and simmer for 5 more minutes.
• Sweeten with Equal.
• Serve hot.

CORNMEAL PORRIDGE

Steps:

• 1. Bring water to boil and add salted.
• 2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
• 3. Add coconut cream.
• 4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
• 5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
• 6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.

JAMAICAN BANANA PORRIDGE

Steps:

• Boil and salt water in a large soup pot and fill at least half of the pot.
• Wash, peel bananas and boil for 20-30 minutes.
• Chop the bananas into small pieces and place them into an electric blender. Add ½ cup water and blend until smooth.
• Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens.
• Continue cooking, add condensed milk, OR coconut milk and flour and let it simmer over low heat.
• Cook for about 30 minutes.
• Add vanilla, sugar to taste and spices.
• Enjoy !

BANANA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

JAMAICAN (CORNMEAL) PORRIDGE

Steps:

• Bring salted water to a boil.
• Combine cornmeal and flour together in a bowl.
• Add milk slowly to make a smooth paste.
• Stir cornmeal paste into boiling salted water.
• Cover and cook on low heat for 15 minutes.
• Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
• Sweeten with condensed milk.
• Serve hot.

JAMAICAN CORNMEAL PORRIDGE

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.