Here’s what rocked my world a few mornings ago and I’m attributing the craving in part to the Bob Marley song I can’t stop listening to at the moment. The one where he sentimentally recalls cooking cornmeal porridge over an open fire in Kingston. That plus an unbelievably ripe banana tipped the scales of making it for breakfast recently.
So easy. And pure, unmitigated comfort.
In homage to Bob Marley, I made a tropical version:
Tropical Cornmeal Porridge
Cornmeal
Almond Milk
1 dark, gooey-ripe banana
1 wire whisk
Follow instructions on the label for 1 serving, making sure to whisk often so it stays smooth. When the cornmeal and milk are thickened, add the banana and keep whisking. No need to precut. If it’s super ripe it will dissolve without much effort.
Bon Appetit!
