Lately I was thinking about some desserts I used to enjoy the most in my childhood. Many memories came to my mind making a list of the most delicious desserts, treats and snacks that, we as family, used to enjoy.
But one of them stays on my mind, and keeps popping on my cravings: “Semolina with Milk”. My Grandma used to make it for me very often, and always was a feast: With cinnamon, sweet, silky topped with any homemade preserve. Amazing! Those cravings don’t leave me in peace until I found a way to recreate something similar.
In Chile, semolina is very common, and easy to find. It is used in many dishes from desserts to soup as thicken agent. Or to make breads. But here in the United States I don’t see it in any place. Maybe I’m not going to the right place.
To please my urges of semolina (which I’m gonna make soon), I found fine cornmeal on my pantry, and I decided to use it in the same way as semolina, and this is the result: A delicious cornmeal dessert as my lovely Grandma would make it.
I’ve divided the whole casserole in personal portions. You can use half a cup bowls or one big container, is up to you. I like to use personal size jars or bowls to prevent me to eat the whole pan in one seat, and to have a fast and easy breakfast. If you are not like me, this recipe could last a week in a closed jar or container in the fridge.
Hope you’ll like this adaptation, and try it your self, you will not regret it.
Vegan Cornmeal Porridge with Berries Sauce
4 cups soy milk ( or plant based milk)
3/4 cup fine cornmeal
3 Tbsp agave (or sweetener to your choice)
1 tsp Lemon zest
1 cinnamon stick
12 oz Pkg frozen berries
1/2 cup vegan sugar
1 tbsp lemon juice
3 Tbsp Merlot wine
- On a sauce pan pour the fruits, lemon juice and sugar to get melt at medium high heat with the lid on.
- Once get boil point, turn the heat down to simmer and let it reduce a bit for about 8 minutes with out lid.
- Add the wine, and mix. Let the alcohol evaporate, that could it take up to 2 minutes.
- Remove from the stove and let it cool while you make the porridge.
- With one cup of cold milk in a bowl make a slurry mixing it with the cornmeal. Pay attention to any lump and try to mix it well enough to get a even mixture.
- On a pan put the milk along with the cinnamon and sugar to boil at medium high heat.
- Once is boiling, turn down the heat to medium, and remove the cinnamon sticks.
- slowly add the cornmeal slurry. With the help of a Spatula, mix constantly in order to prevent any lump to form , trying to remove in every spot in the bottom. Using a whisk is not very good idea, since its round shape at the ends don’t rich the edges in the bottom and the corn meal is going to stick there.
- Once your mixture looks even, turn your heat a little bit up and keep mixing. Soon is going to start to boil, then you’ll keep mixing for about 2 to 3 minutes.
- Get your pan out the stove and let it cool down enough to get inside the refrigerator.
- Prepare your bowls: Put 3 to 5 tbsp of the berries sauce in the bottom, and pour the cornmeal over.
- Get to the refrigerator at least one hour.