Cheddar Cornmeal Porridge Recipes

Steps:

• Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
• Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
• Remove from heat, cover, and let cool before serving, about 5 minutes.

Steps:

• In saucepan, bring milk and 2-3/4 cups (675 mL) water to boil.
• Gradually whisk in cornmeal, salt and pepper.
• Reduce heat and simmer, uncovered and stirring often, until grains are softened, about 10 minutes.
• Remove from heat; stir in cheese and butter until melted.

Steps:

• Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325°F
• Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• Bring salted water to a boil.
• Combine cornmeal and flour together in a bowl.
• Add milk slowly to make a smooth paste.
• Stir cornmeal paste into boiling salted water.
• Cover and cook on low heat for 15 minutes.
• Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
• Sweeten with condensed milk.
• Serve hot.

Steps:

• Boil 1 cup water and dash of salt (optional).
• mix together 1 cup water and corn meal together.
• when water reaches a boil pour mixture of corn meal and cup of water into boiling water and stir.
• cover let cook for 5 minutes or until thickened.
• Enjoy.

Steps:

• 1. Bring water to boil and add salted.
• 2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
• 3. Add coconut cream.
• 4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
• 5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
• 6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.