Buttery Sweet Corn Porridge

You can use white cornmeal, but the yellow color of this porridge with vegan butter is more appealing in my opinion. I also realize cinnamon with nutmeg blend adequately to give the food that unique aroma. Afterward, get creative with fruits and nuts to make for a sweet topping.

Prep Time: 4 min | Cook Time: 2 min | NPR: 10 min | Serves: 4


For the corn porridge:

1 cup yellow cornmeal, coarse
4 cups of water
¼ cup coconut milk
2 tbsp coconut sugar
¼ tsp cinnamon powder
½ tsp vanilla extract
¼ tsp nutmeg powder
4 tbsp vegan butter

For the toppings:

Papaya slices
Toasted shredded coconut


  1. Open the instant pot and add the cornmeal, water, coconut milk, coconut sugar, cinnamon powder, vanilla extract, and nutmeg powder. Stir the ingredients with a spoon.
  2. Close the lid of the pot, secure the pressure valve, and select Porridge mode on high pressure. Set the timer for 2 minutes.
  3. When the timer is done, perform a natural pressure release for 10 minutes, then a quick pressure release to let out any remaining steam, and open the lid.
  4. Add the vegan butter, stir the porridge with a spoon until the butter melts, and adjust the taste with some coconut sugar.
  5. Dish the food into serving bowls and top with some papaya, raspberries, and sprinkle the shredded coconut on the side.

Nutritional Fact per Serving:

Calories 311; Total Fat 15.8g; Total Carbs 38.9g; Fiber 2.4g; Protein 3.4g

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