Jelly-Cheese Porridge Recipe - Allrecipes.com
Jelly-Cheese Porridge Recipe
  • READY IN 45 mins

Jelly-Cheese Porridge

Recipe by  

"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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Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Feb 16, 2010

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).

 
Dec 16, 2011

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 magazine for sweet polenta with milk (polenta cremosa con latte freddo). Both this recipe and the polenta recipe call for 45 min cooking times. However, I am usually running late in the morning- I don't know if these recipes are using a coarser ground cornmeal but I have gotten away with bringing to a boil and simmering maybe 5 min and it is smooth and creamy.

 

4 Ratings

Jun 01, 2009

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

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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