First-time cornmeal porridge conversations tend to go something like this, at least in my experience.

?Hmm, that?s? interesting.?.

Followed by:

?That?s quite nice actually, I?m starting to enjoy this. I like the way the sweet and savoury mix in naturally together?.

And finished with:

?Ar that was delicious! Do you have any more" Give me the pan!?.

Gobble, gobble, lick, lick.

Cornmeal porridge is an old-fashioned, lovingly-made breakfast that gets better with every bite. It?s sweet yet savoury, smooth yet slightly grainy. It?s a soft porridge bursting with tangy fruits.

We love taking classic breakfasts and putting our own twists on them. Generally our twists involve making recipes quicker and more nutritious.
Our take on breakfast

While we would never argue with the Jamaican grandmas who?ve been making this porridge for years (their cinnamon and nutmeg spices are spot on), we will swap the condensed milk for another variety.

Condensed milk is usually massively high in sugar, and honestly the cinnamon, vanilla and saucy fruits make the dish more than sweet enough.

As much fun as early-morning sugar buzzes are, they?re not something we try to make a habit of. Call us boring but that’s the way we roll.

The best ingredients

We opt for oat milk in our cornmeal porridge, though coconut milk, soy, and even dairy work well (though we?d rather keep it vegan if it?s up to us).

For toppings, our favourite by far is frozen fr...