After realizing what a large Caribbean population New York City had, Pnina Peled, executive chef at Memorial Sloan-Kettering Cancer Center, decided to offer two breakfast items to cater to this demographic, one of them being a Caribbean porridge. “Porridge is considered a comfort food, which always does well in the healthcare environment,” Peled explains.
1 lb. cornmeal
2 ½ cups whole milk
1 cup hot water
1 whole cinnamon stick
1 tsp. vanilla extract
Pinch of salt
½ tsp. ground nutmeg
1 tbsp. granulated sugar
4 oz. condensed milk
- Using wire whisk, whip cornmeal and milk together until fully incorporated.
- In sauce pot, bring water and cinnamon stick to a boil. Boil for about 10 minutes, then add vanilla extract, salt, nutmeg and sugar.
- Reduce to a simmer and add cornmeal mixture along with condensed milk. Continue to cook until porridge reaches thick consistency.
Recipe by Memorial Sloan-Kettering Cancer Center (New York)