Creamy Cornmeal Porridge & Firm Cornmeal Blocks – Two Traditional Delights

Introduction:
Cornmeal is a staple ingredient in many cultures, prized for its versatility and comforting flavor. Cornmeal can be transformed into a variety of satisfying dishes from soft, spoonable porridges to dense, sliceable blocks. In this guide, you’ll learn how to prepare two classic cornmeal-based recipes: a creamy cornmeal porridge and firm, moldable cornmeal blocks. Perfect as a side dish, breakfast, or a base for savory toppings, these recipes celebrate the golden richness of corn in both texture and taste.

Recipe 1: Creamy Cornmeal Porridge

Ingredients:

• 1 cup fine yellow cornmeal (polenta)
• 4 cups water (or use 2 cups water + 2 cups milk for creaminess)
• ½ tsp salt
• 1 tbsp butter (optional)
• Sugar or honey to taste (if serving sweet)
• Cinnamon or nutmeg (optional, for a sweet version)

Instructions:

1. In a saucepan, bring the water (or water/milk mixture) and salt to a boil.
2. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
3. Reduce heat to low and continue stirring until the mixture thickens (about 10-15 minutes).
4. Stir in butter if desired. For a sweet version, add sugar or honey and a dash of cinnamon or nutmeg.
5. Serve warm as a comforting breakfast or side dish.

Recipe 2: Firm Cornmeal Blocks (Set Polenta)

Ingredients:

• 1 cup medium or coarse yellow cornmeal
• 4 cups water
• ½ tsp salt
• 1 tbsp olive oil or butter

Instructions:

1. In a pot, bring water and salt to a boil.
2. Slowly pour in the cornmeal while whisking constantly.
3. Lower the heat and stir continuously for 20-30 minutes until very thick.
4. Stir in olive oil or butter.
5. Pour the thick mixture into a greased loaf pan or mold.
6. Let it cool completely and set for at least 1 hour.
7. Once firm, slice into blocks. You can serve them cold, pan-fried, or grilled.