Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 100 gFine cornmeal, certified gluten-free
- 400 mlCanned coconut milk
- 600 mlWater, divided
- 40 gSugar
- 1 tspVanilla extract, gluten-free
- ¼ tspGround nutmeg
- ¼ tspGround cinnamon
- ¼ tspFine salt
Make it
- Whisk the cornmeal with 200 ml of the cold water in a bowl until smooth. Put the remaining water, coconut milk and salt in a heavy saucepan and bring to a gentle simmer.
- Whisk the cornmeal slurry again, then pour it slowly into the simmering liquid while whisking continuously. Reduce the heat to low.
- Cook for 15–18 minutes, stirring often and scraping the base, until the cornmeal is soft and the porridge smooth with no gritty taste.
- Stir in the sugar, vanilla, nutmeg and cinnamon and cook for 1 minute. Serve warm in four bowls; loosen with a little hot water if it thickens before serving.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.