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Tropical Cornmeal Porridge

Serves 2

This recipe was divined to me after listening to one of my favorite Bob Marley songs – the one where he sentimentally recalls cooking cornmeal porridge over an open fire in Kingston. Adding a ripe banana turns it from an ordinary bowl of hot cereal to a super-charged breakfast. And the sweetness of the banana means no added sugar is needed.


  • 1 1/2 cups almond or soy milk
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1 very ripe banana, cut in chunks


  1. In a medium size saucepan, heat the almond milk until hot or just simmering. Add the cornmeal and salt and whisk over low to medium heat for several minutes until it begins to thicken. It’s okay to stop stirring for a few moments, but don’t leave it unattended for too long or it will form lumps.
  2. When the porridge is thickened to hot cereal consistency, add the banana chunks and continue to whisk until the banana is mostly dissolved. Serve immediately and take on the day!

Photo credit: Stacey Morris