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.