Caribbean Porridge

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Two

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. 

Ingredients

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

Steps

  1. Using wire whisk, whip cornmeal and milk together until fully incorporated.
  2. In sauce pot, bring water and cinnamon stick to a boil. Boil for about 10 minutes, then add vanilla extract, salt, nutmeg and sugar.
  3. 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)

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