Maize Porridge, Creamy Breakfast (Printable)

Silky maize porridge simmered in water or milk, finished with butter, honey or cheese for sweet or savory breakfasts.

# What You'll Need:

01 - 1 cup medium or fine ground maize meal (cornmeal or polenta)

02 - 4 cups water, or a combination of water and milk for a creamier consistency

03 - 1/4 teaspoon salt

04 - 1 tablespoon sugar (optional, for a sweet version)

05 - 1 tablespoon butter (optional, for added richness)

01 - In a medium saucepan, bring the water or water and milk mixture to a rolling boil over medium-high heat.

02 - Add the salt, then gradually sprinkle the maize meal into the boiling liquid, stirring constantly with a whisk to avoid lumps.

03 - Reduce heat to low, partially cover the saucepan, and cook for 20 to 25 minutes, stirring frequently until the mixture is thick and smooth.

04 - For a sweet variation, stir in the sugar and butter just before removing from heat, mixing thoroughly until incorporated.

05 - Serve hot, either plain or garnished with honey, dried fruits, nuts, or extra butter as desired.

01 -

This creamy porridge comes together with almost no effort and keeps you full for hours.
You can easily switch between sweet and savory—so you never get bored.

02 -

Skipping the steady stirring can leave you with stubborn lumps—so grab a whisk and don’t rush this step.
The best batches happened when I swapped some water for coconut milk; don’t be afraid to experiment for subtle sweetness.

03 -

Toast the dry maize meal in the dry pot for a minute before adding liquids for nutty depth.
A touch more salt in the savory version makes a world of difference—go ahead, taste and adjust.