Cornmeal Porridge II
Ingredients
Directions
Make the porridge
Heat water in a saucepan. While the water is heating, mix half of the cornmeal with milk in a jug until it forms a smooth paste, mixing vigorously.
Carefully add the mixture to the boiling water and stir. Gradually add the remaining cornmeal and cook for another 3 to 4 minutes, stirring constantly, until the mixture thickens into a mash.
Shape and serve
Remove the porridge from the saucepan and transfer it to a large bowl. Shape it into a ball by hand before serving, wetting your hands slightly to prevent sticking.
Serve with meat or fish stew.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick body of the porridge as its starch thickens during cooking.
- Milk
- Adds richness and softness, mellowing the cornmeal's flavour and texture.
- Water
- Hydrates the cornmeal so its starch can swell and thicken the mash.
The step that matters
Making the smooth paste before adding the boiling water. Mixing half the cornmeal with cold milk first keeps the starch dispersed. Adding dry cornmeal straight into hot water can clump into lumps that stay hard inside the porridge.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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