Corn porridge, a classic from the southern United States that allows for unexpected combinations
Corn porridge, a close cousin of polenta, is prepared with ground dried corn and can be combined with both savory and sweet breakfasts.
Cornmeal porridge is made with coarsely or finely ground dried corn, cooked until it forms a porridge. It's usually mixed with butter and salt, but on its own it's quite bland, so it goes well with almost anything. It's often served with protein like shrimp, as a side dish for dinner, or mixed with cheese for a creamy breakfast.
Supermarkets carry three types of cornmeal: traditional, which requires a longer cooking time; quick; and instant, which is ready in a flash. The choice depends on taste, texture, and available time.
For a sweet breakfast, simply add sugar and a pinch of cinnamon when the porridge is almost ready, or a drizzle of maple syrup, honey, or agave. Whichever sweetener you choose, butter and salt are still essential for a smooth, creamy texture. Crumbled bacon with brown sugar also works well and gives a caramelized result.
There are also savory combinations with a twist. A spoonful of grape jam with sharp cheddar works similarly to a cheese board, and peanut butter with jam can be added after cooking or mixed in beforehand.
Porridge is often associated with the southern United States, but its origins can be traced back to indigenous traditions thousands of years ago. With canned coconut milk added during or at the end of cooking, and tropical fruits like mango, pineapple, or banana, it becomes a fruity and creamy breakfast.
