Cornmeal Porridge | A Blissful Vegan Breakfast (Quick and Gluten-Free)

Cornmeal Porridge – A Blissful Vegan Breakfast (Quick and Gluten-Free)

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Cornmeal Porridge is ready on the table in bowls #mixed berries #milk |

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 fruits. They’re practical, easy to heat up and you can get your faves at any time of the year – they don’t need to be in-season. Plus, when you heat them up well they become really juicy and saucy, too.

To be even more specific, my favourite frozen fruits are a red berry mix – raspberyy, strawberry and red/black currants, for example. Use whatever you like most – tinned fruits work as well.

With regards to the cornmeal itself, (also known as polenta in some countries), you can get it in fine, medium or coarse varieties. All are fine for breakfast – we used medium.

The recipe ingredients frozen fruits milk polenta#vanilla extract #cinnamon |

How to make cornmeal porridge

It’s an easy recipe that doesn’t take much practice to make well. A couple of things to keep in mind – don’t let it burn – the milk means it heats up and boils really quickly. Turn the heat back to low as soon as you see bubbles in the porridge.

I’ve also found a whisk is by far the greatest thing to stir the porridge with. A spoon or fork will do in a pinch, but if you’ve got a whisk, use it.

And a final note – go easy on the nutmeg! A tiny pinch is plenty. The same goes for all of the spices – start small and add more if necessary. The flavours are delicate and add up quickly. Especially the nutmeg.

And a final, final note – cornmeal porridge is also awesome as a dessert! Yep, we said it!

The cornmeal porridge is served on the table with fruits on top #cornmeal #sugar |

Still hungry?

You’re in luck! Right over here we’ve got 22 Protein-Packed Vegan Breakfasts.

And just over this way are 22 Protein-Packed Vegetarian Breakfasts.

You’re welcome.

Cornmeal Porridge is ready on the table in bowls #mixed berries #milk |
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5 from 15 votes

Cornmeal Porridge

A classic homemade Jamaican breakfast made vegan and more nutritious – and bursting with the same sweet and scrumptiously savoury taste!
Course Breakfast
Cuisine Jamaican
Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 238kcal
Author Hauke


  • 1 cup mixed berries, frozen
  • 1 ½ cups milk of choice
  • ¼ cup cornmeal
  • 2 tsp sugar
  • 1 tsp vanilla extract (vanilla oat milk is also an option)
  • ½ tsp cinnamon
  • 1 pinch salt
  • 1 pinch nutmeg, ground


  • Pour milk into a saucepan over Medium-high heat.
  • Stir in cornmeal, cinnamon, salt, nutmeg, vanilla and sugar.
  • Continue stirring until mixture starts to thicken.
  • Lower heat and stir until porridge is thick and creamy. The porridge should cook for a total of 12-15 minutes.
  • Heat the berries in a pan or give a quick blast in the microwave.
  • Spoon the porridge into bowls and then drizzle with fruits and fruity sauce.
  • Yummy. Enjoy 🙂


Here are some more recipes that you may enjoy:
Healthy start to the day Bulgur Porridge
Incredibly easy The 2 Ingredient Banana Egg Pancakes
Super-delicious Gingerbread Pancakes
High in protein Coconut Flour Pancakes
Refreshing and filling Peachy Blinders Overnight Oats
Full of health benefits Vegan IRONMAN Oatmeal
Mega-addictive Chickpea Pancakes #2 – Caramelized Onion & Feta


Nutrition Facts
Cornmeal Porridge
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.


  1. Sunny Dedomenico

    5 stars
    Loved it. Can’t WAIT to make this tomorrow morning.

  2. 5 stars
    I didn’t wait for brekkie! It’s evening here and I’m enjoying a bowl of this right now, hot and fresh out of the pot. Yummy! Made a big batch using oat milk for a few days’ worth of breakfasts and pre-workout boosters. I didn’t bother adding the salt and sugar, but padded the porridge with other extras. I keep a container in the fridge with a mix of hemp seeds, chia seeds, shredded coconut, ground flax and cinnamon (I wing the quantities). Added a few tablespoons of that into the pot once the porridge was cooked, and then sprinkled walnut pieces onto the serving in my bowl. I totally agree with using a very light hand with the nutmeg. It can easily overpower a dish. Of course, this lesson was learned the hard way. Thank you so much for feeding my sudden craving for cornmeal!

    • Haha true, yes any time is good for this porridge :D! You’re not alone with the nutmeg, even when I knew I shouldn’t use too much I’ve still managed to overdo it. Funny how such a tiny amount can make such a difference. The extra seeds are a great idea, I add them to anything I can and will definitely the next time I make this. Love it. Thanks for writing, Sandra!

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