Johnnycake Porridge

Ken Oringer of Cambridge's Little Donkey uses stone-ground New England cornmeal to make his creamy porridge. He makes the dish with almond milk, which adds a boost of flavor. Don't skip any of the garnishes here: The hazelnuts, maple syrup, butter and salt all play their part to make the porridge completely delicious.

  • Total Time:
  • Servings: 4

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  • 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

  1. 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.

  2. 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.

  3. Spoon the porridge into bowls and top with the butter and hazelnuts. Drizzle with maple syrup, garnish with salt and serve immediately.

Make Ahead

The porridge can be refrigerated for 2 days; reheat and add a little water if too thick.

Contributed By Photo © John Kernick Published July 2016

1077243 recipes/johnnycake-porridge 2016-06-10T13:06:06+00:00 Ken Oringer fast|vegetarian|4 july-2016 recipes,johnnycake-porridge 1077243

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