Cornmeal Porridge/Gachas De Maíz (Masa)

Porridge in summer you say… Yes but instead of oats this one is gluten free and made out of cornmeal! This is my mums Jamaican recipe. If you don’t like oatmeal, I can assure you that you’ll enjoy this!! Raymond from, try this porridge for a change!!
This is suitable for breakfast, but can be eaten at anytime of the day!


1 & 1/2 Cups of Cornmeal (Yellow or White)

Up to 2 tablespoons of Sugar/Agave syrup(Pronounced: Agaaav-ey, taken from the Agave Cactus!)/Honey (try not to over sweeten it!)
*For those who cannot eat sugar use a sugar free alternative like Stevia or Canderel.

1 teaspoon of cinnamon, vanilla extract and mace/nutmeg or less to your taste.

Water and milk to combine to ideal consistency


Firstly, add cold water to a pot, then stir in the cornmeal. Stir continuously, on a medium heat until it takes on a smooth, lump free consistency.


Then add the cinnamon after turning down the heat.


Stir in and the add the milk,sugar, vanilla and then mace.

Gradually pour in the milk, and stir.


Stir in sugar/agave syrup/honey



Stir to avoid lumps and turn the heat up. Allow the porridge to cook for around 2 minutes, or until you have achieved a thin,medium or thick porridge consistency. Serve hot, with jam, or fruit and linseeds, if desired or alone. Disfrutalo!!



  1. Thank you so very much for your visit and for reading my poems.
    I love your wonderful creamy looking cornmeal porridge.
    Have a wonderful day. . . .

    Liked by 1 person

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