- 1 quart unsweetened almond milk
- 2 tablespoons turbinado sugar
- 1/4 vanilla bean, seeds scraped and pod reserved
- 3/4 cup stone-ground white cornmeal (5 ounces), preferably Kenyon's Grist Mill or Gray's Grist Mill
- 1/2 cup blanched hazelnuts
- 4 tablespoons salted butter
- Pure maple syrup, for drizzling
- Himalayan pink salt or flaky sea salt, for garnish
How to make this recipe
In a large saucepan, combine the almond milk, sugar, vanilla seeds and bean and 2 cups of water; bring to a boil. Gradually whisk in the cornmeal until smooth. Cook over moderately low heat, whisking frequently, until the cornmeal is tender and has thickened to a porridge-like consistency, 35 to 40 minutes. Discard the vanilla bean.
Meanwhile, preheat the oven to 425°. Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until golden. Let cool slightly, then smash using the bottom of a pan.
Spoon the porridge into bowls and top with the butter and hazelnuts. Drizzle with maple syrup, garnish with salt and serve immediately.
The porridge can be refrigerated for 2 days; reheat and add a little water if too thick.