Classic Cornmeal Porridge

Ingredients

• 1½ cup cornmeal, fine grind
• 9 cups cold water
• 3 pinch fine sea salt
• ¾ teaspoon granulated white sugar
• 6 tablespoons unsalted butter, cubed
• 3 teaspoon pure vanilla extract
• ¾ cup fresh blueberries, rinsed
• 3 tablespoon chopped toasted pecans, for garnish

Method

1. 1Combine the cornmeal, water, salt, and sugar in a heavy-bottomed saucepan over medium heat, stirring constantly to prevent lumps from forming.
2. 2Reduce the heat to low and simmer uncovered for 25 minutes, stirring every few minutes to prevent the grains from sticking to the bottom.
3. 3Add the cubed butter and vanilla extract, stirring vigorously for two minutes until the butter melts into a glossy emulsion.
4. 4Transfer the thick porridge to individual warm bowls, creating a well in the center of each serving.
5. 5Garnish the center well with a heap of fresh blueberries and a scatter of toasted pecans.
6. 6Serve immediately while the mixture is still warm and fluid enough to coat the spoon.

Goes well with

• Crispy Potato Hash206 kcal
  Salty and crunchy

Nutrition per serving