Jelly-Cheese Porridge

Jelly-Cheese Porridge

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PEPPERMYNTS 0

"Cornmeal is simmered in a thick pudding sweetened with maple syrup. I'm not sure where this recipe came from, my mother would make it for us before school on cold winter days."
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Ingredients

45 m servings 219 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan, bring 2 1/2 cups of water to a boil. In a small bowl, stir together the remaining water and cornmeal. When the water boils, gradually add the cornmeal mixture so that the water stays at a boil. Cook, stirring frequently to prevent lumps, for 30 to 40 minutes. Mix in the maple syrup and cinnamon, adjusting to taste if desired. Spoon into bowls to serve and top with cottage cheese and grape jelly.

Reviews

3

I had never sweetened my corn meal mush before. This tasted good with the all fruit grape jelly on top of Greek yogurt (I didn't have any cottage cheese).

This is good. My son hates oatmeal but loves this. I made it today with milk, and used ricotta cheese in the topping, which made it a little more luxurious. I have seen an Italian recipe in a m...

This recipe was more labor intensive than some of my entrees. This MIGHT work with oatmeal, but not cornmeal.