Maize Meal Porridge
Ingredients
Directions
Boil a saucepan half full of water.
Stir in the Indian meal gradually while stirring with the other hand.
Thicken to taste and boil for 6 to 10 minutes.
Stir in the butter and serve very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Its starch swells and gelatinises in boiling water, thickening the liquid into a porridge.
- Butter
- Adds fat that softens the texture and gives the porridge a richer mouthfeel.
The step that matters
Stir in the Indian meal gradually. Dry meal dumped into hot water clumps, because the outer granules hydrate and seal before the inside can. Adding it slowly while stirring vigorously spreads the starch evenly so it thickens smoothly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.