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jamaican

Cornmeal Porridge with Coconut and Banana

This simmered dish pairs fine cornmeal with coconut milk, banana, sliced and brown sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

10 g Protein
82 g Carbohydrates
33 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 53g fine cornmeal 196 kcal
  • 152g coconut milk 299 kcal
  • 191g water 0 kcal
  • 91g banana, sliced 81 kcal
  • 14g brown sugar 54 kcal
  • 4g vanilla extract 12 kcal
  • 2g ground cinnamon 6 kcal
  • 1g salt 0 kcal
  • 1g nutmeg, ground 2 kcal

Cooking instructions

  1. fine cornmealwater
    Whisk cornmeal with 150 ml water in a bowl to make a smooth slurry.
  2. coconut milkwater
    In a small pot, bring coconut milk and remaining water to a gentle simmer over medium heat.
  3. fine cornmeal
    Slowly whisk in the cornmeal slurry. Reduce heat to low and cook 8-10 minutes, whisking often, until thick and smooth.
  4. brown sugarvanilla extractsalt
    Stir in brown sugar, vanilla, and a pinch of salt. Cook 1 minute more.
  5. banana
    Pour into a bowl and top with sliced banana.
  6. Let stand 2 minutes to thicken further before eating.

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