Breakfast is my favourite meal of the day. I recently discovered a variation in the eggs and toast breakfast. It's effortless to make. I coated the inside of a ramekin with some olive and cracked an egg into the middle. The egg was baked in the toaster oven for 13 minutes at 375ºF. It fits perfectly atop a slice of Dave's Killer Bread "21 Whole Grains and seeds". I sprinkled some italian seasoning salt on top. Delicious.
When I was a young lad, I spent a lot of time on Bequia with my grandmother, my grand-maman or just "Mama". I loved her food, and her breakfast was my favourite meal. Breakfast in Bequia was much different than breakfast in New Jersey. I don't remember eating oatmeal or pancakes. It was customary to have fish for breakfast, a sprat fried whole and served with fried cou-cou, fish broth, or salted cod with bakes or fried breadfruit. But one of my favourite things grand-maman made for breakfast was corn meal porridge.
Cornmeal porridge is an island dish made by boiling coarse cornmeal in water or milk until it thickens into a smooth, creamy texture. My grand-maman flavoured it with spices such as cinnamon, nutmeg, or vanilla, often sweetened with condensed milk poured over the top. Sometimes her cornmeal porridge included ingredients like coconut milk, raisins, or grated nutmeg. It was a filling and nourishing breakfast that I enjoyed heartedly.
My grandmother passed away decades ago. I miss the warmth of her smile and her delicious homemade breakfast. After some Google-fu, I decided to make a corn meal porridge. Milk is for children, not adults, and condensed milk has too much sugar for people with type 1 diabetes. My recipe uses almond milk, heavy cream and butter. My original recipe used a different set of ingredients. This new one is simpler and turned out more delicious than that one.
- one cup Unsweet Extra Creamy Almondmilk
- 1⁄4 cup coarse cornmeal
- 1⁄4 cup heavy cream
- one tablespoon of salted butter
- one teaspoon of vanilla extract
- Add all the ingredients to the _Instant Pot _and stir.
- Add butter to the centre of the pot.
- Cover and push the porridge button.
- When finished, release the pressure.
- Pour into a serving bowl.
- Grate a pinch of nutmeg onto the porridge
- Add sugar-free sweetener to taste.
Before COVID-19, Bhavna and I dined at Aunt Chubby's Luncheonette at least twice a month, usually on a Sunday morning. We introduced Aunt Chubby's Luncheonette to family members, and it became part of their regular dining rotation. Post-COVID-19, we are restarting our early morning breakfast routine. Aunt Chubby's Luncheonette is back on my Sunday calendar at 7:30 AM.
The first meal I had at Aunt Chubby's was the Grits and Greens. I had mine served with an egg on top and a few strips of bacon. It quickly became my favourite. I used to be able to order it every day of the week. But for unknown reasons, Aunt Chubby's Luncheonette now serves my favourite, Grits and Greens, on weekends only.
Friday, 18 November 2022, was my 56th birthday. I did not have Grits and Greens.