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. Slideshow:  More Porridge Recipes 

Ken Oringer
July 2016

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Credit: © John Kernick

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

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