Creamy Cornmeal Porridge Recipe with Butter

Corn porridge is a simple way to turn medium-ground cornmeal into a warm breakfast or a savory side. This version follows the original water-to-cornmeal ratio of three to one, so the grains cook into a thick but spoonable porridge. Add the cornmeal gradually to salted boiling water and stir while it thickens. Lower the heat and scrape the base of the pan often, because cornmeal can stick as the liquid is absorbed. A little extra hot water loosens the texture if needed. After about half an hour, taste a grain to make sure it is tender, then stir in butter and let the pan stand covered for ten minutes. Serve it immediately while it is creamy, or add cheese and cooked mushrooms for a savory meal.

Helpful tips

• Use medium-ground cornmeal; fine or coarse grinds change the timing.
• Sprinkle the cornmeal in slowly to avoid lumps.
• Scrape the base of the pan as the porridge thickens.
• Add only hot water if the grains need more cooking time.

Serving ideas

• Serve for breakfast with a spoon of butter.
• Add crumbled bryndza for a savory bowl.
• Top with cooked mushrooms and onion.
• Pair with stewed apples for a sweet breakfast.

Variation

For a thinner porridge, the original suggests four cups of water instead of three.

Make ahead

Measure the cornmeal and water before cooking; reheat leftover porridge with a little hot water.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat with a little water until steaming.

Ingredients and directions

Frequently asked questions

Can I use more water?

Yes. The original suggests four cups of water for a thinner porridge; add hot water as it cooks.

How should I store creamy corn porridge with butter?

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat with a little water until steaming.

How to tell when it is ready

Cornmeal grains are tender rather than gritty and the porridge holds softly on a spoon.

Tips

• Use medium-ground cornmeal; fine or coarse grinds change the timing.
• Sprinkle the cornmeal in slowly to avoid lumps.
• Scrape the base of the pan as the porridge thickens.
• Add only hot water if the grains need more cooking time.

Troubleshooting

• Use medium-ground cornmeal; fine or coarse grinds change the timing.
• Sprinkle the cornmeal in slowly to avoid lumps.

Variations

• For a thinner porridge, the original suggests four cups of water instead of three.

Serving suggestions

• Serve for breakfast with a spoon of butter.
• Add crumbled bryndza for a savory bowl.
• Top with cooked mushrooms and onion.
• Pair with stewed apples for a sweet breakfast.

Make ahead

Measure the cornmeal and water before cooking; reheat leftover porridge with a little hot water.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat with a little water until steaming.

Serve creamy corn porridge with butter according to the doneness and storage notes above.