Corn Meal Porridge

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
  • 14 cup coarse cornmeal
  • 14 cup heavy cream
  • one tablespoon of salted butter
  • one teaspoon of vanilla extract
  • nutmeg


  1. Add all the ingredients to the _Instant Pot _and stir.
  2. Add butter to the centre of the pot.
  3. Cover and push the porridge button.
  4. When finished, release the pressure.
  5. Pour into a serving bowl.
  6. Grate a pinch of nutmeg onto the porridge
  7. Add sugar-free sweetener to taste.

Instant Pot Frumenty

I am a fan of warm cereals for breakfast, including oatmeal, cream of wheat and corn-meal porridge. When I was a child, my grandmother would make a delicious corn-meal porridge which always warmed my body and soul. She would put a small circle of sweetened condensed milk in the middle. I discovered frumenty, an ancient porridge made from almond milk and bulger wheat while perusing the web pages of History Dollop.

Frumenty is a hot cereal porridge, which was made of wheat or barley cooked in milk (sweet) or broth (savory). Early recipes were plain, but over time spices, sugar and fruits were added. Some of the more decadent variations thickened it with eggs.

The particular frumenty recipe on the web site originated in 1390. My recipe differs from the one on the website in one way. I used an Instant Pot to shorten the cooking time.


Monday 31 August, 2020 | FujiFilm X-T2 | XF27mmF2.8

Recipe by British Food, An Extraordinary Thousand Years of History, Colin Spencer. Columbia University Press: New York. 2002 (p. 36-41)

Prep Time
5 min
Cook Time
10 min
Total Time
15 min


  • 14 cup bulgur or cracked wheat
  • 12 cup almond milk
  • 14 cup water
  • 14 tsp. kosher salt
  • pinch of saffron (optional)


  1. Combine water and half of the almond milk with salt and bulgur in the instant pot.
  2. Set to manual with a cook time of 10 minutes.
  3. Meanwhile, add saffron to the remaining 14 almond milk and steep.
  4. When the bulgur is cooked, release the valve and empty the contents of the instant pot into a bowl.
  5. Add the saffron-infused milk and stir.
  6. Serve as is or garnish with something sweet (e.g. New Jersey cranberries)

Nutrition Information

  • Fibre: 4.9g
  • Fat: 2.4g
  • Carbs: 24.77g
  • Protein: 5.01g

Coconut Flour Porridge Breakfast Cereal

A quick low-carb coconut flour porridge breakfast cereal for lazy mornings.

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As part of my diabetes management plan, I try to keep my blood glucose (BG) no higher than 140 mg/dL. A few months ago I noticed that doing so was becoming more challenging. My trend toward high BG. In an attempt to combat this I've been experimenting with various low-carbohydrate recipes.

Coconut Flour Porridge Breakfast Cereal

  • Servings: 1
  • Difficulty: Easy
  • Print

A quick low-carb coconut flour porridge breakfast cereal for lazy mornings.

This recipe is a variation on a recipe I found on Low Carb Maven. I used the ingredients I had on hand. Based on the information I compiled from FatSecret this Coconut Flour Porridge had about 345 calories, 15.5g of carbohydrate, 11.6g of protein, and 25.98g of fat.


  • 2 tablespoons organic coconut flour
  • 2 tablespoons Trader Joe’s organic flax seeds
  • 34 cup water
  • pinch of salt
  • 1 large Farmers Hen House free range egg
  • 2 teaspoons ShopRite butter
  • 1 tablespoon ShopRite heavy cream
  • 2 packets Splenda


  1. Beat the egg in a small bowl.
  2. Grind the flax seeds in a small kitchen grinder.
  3. In a small pot, heat the coconut flour, ground flax seeds, salt and water. When the porridge begins to simmer, turn the heat down to medium-low and whisk until the porridge begins to thicken.
  4. Remove the coconut flour porridge from heat and add the beaten egg, a half at a time, while whisking continuously. Place pot back on the heat and continue to whisk until the porridge thickens.
  5. Remove pot from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.

Coconut Flour Porridge
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