Cornmeal is simmered in a thick pudding sweetened with maple syrup. I'm not sure where this recipe came from, my mother would make it for us before school on cold winter days.
I had never sweetened my corn meal mush before. This tasted good with the all fruit grape jelly on top of Greek yogurt (I didn't have any cottage cheese).
Read MoreThis recipe was more labor intensive than some of my entrees. This MIGHT work with oatmeal, but not cornmeal.
Read More I had never sweetened my corn meal mush before. This tasted good with the all fruit grape jelly on top of Greek yogurt (I didn't have any cottage cheese).
This recipe was more labor intensive than some of my entrees. This MIGHT work with oatmeal, but not cornmeal.
This is good. My son hates oatmeal but loves this. I made it today with milk, and used ricotta cheese in the topping, which made it a little more luxurious. I have seen an Italian recipe in a magazine for sweet polenta with milk (polenta cremosa con latte freddo). Both this recipe and the polenta recipe call for 45 min cooking times. However, I am usually running late in the morning- I don't know if these recipes are using a coarser ground cornmeal but I have gotten away with bringing to a boil and simmering maybe 5 min and it is smooth and creamy.
This is good. There was no way I was going to cook it for 30 minutes though. At 15 minutes it was thick, hard to stir, and was starting to get lumps. I thought the grape jelly was a bit too sweet since it was already sweet enough for me with the maple syrup. Blueberries or strawberries on top might be better. The cottage cheese was surprisingly good, though yogurt or ricotta would be nice too. No topping was even needed. I've never tried cornmeal porridge, and I'll make it again for a change.
