Cornmeal porridge is a staple food in some Indigenous households and is usually enjoyed in the morning. This version of the recipe is prepared with maple water.
Prep time: 5 min
Cook time: 10 min
1 L (4 cups) maple water
500 mL (2 cups) yellow cornmeal, medium grind
1 L (4 cups) of fresh or frozen berries
250 ml (1 cup) of water
30 mL (2 tbsp) of sugar
20 mL (4 tsp) maple syrup
- In a pan, bring maple water to a boil then reduce to a simmer.
- Stir in the cornmeal and fold gently (do not stop or the mixture will clump together). Remove from heat after 8 minutes.
- Prepare the fruit preserve: Mix the berries, water, and sugar in a pot. Simmer for 15 minutes, until the mixture has reduced by half.
- Divide the cornmeal into 4 bowls. Top off with fruit preserve and maple syrup. Serve with berries.
- If the porridge is too watery for your liking, cook the cornmeal longer until desired thickness.
- If you do not have maple water, you can make your own by mixing 15 mL (1 tbsp) of maple syrup with 500 mL (2 cups) of water.
- Once cooled, leftover fruit preserve can be store in an airtight container for up to 2 weeks in the fridge.
- Try using less of the ingredients that contain a lot of sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.