Puerto Rican porridge

Here is my version of Harina de Maíz, a delicious Puerto Rican porridge that you can make in just 15 minutes or less. I have fond memories of my mom cooking this for me when I was little. Now, I make it myself, but instead of regular milk, I use lactose-free milk, which tastes just as good! You can also use water, coconut milk, or even evaporated milk to make it rich and creamy.

For a healthier touch, I sweeten it with maple sugar, honey, or coconut sugar. Using organic cornmeal is a great way to keep the dish wholesome and tasty. This dish is not only quick to prepare but also comforting and full of flavor. It brings back warm childhood memories while allowing me to enjoy it my way, making it a special part of my breakfast routine today.

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Ingredients:

– 2 cups of milk (lactose-free or regular milk works well)

– 2 tablespoons of butter

– 1.5 tablespoons of sugar (add more for sweeter flavor)

– 1/2 teaspoon of vanilla extract

– 1/4 teaspoon of salt

– 2/3 cup of cornmeal (harina de maíz)

– Optional garnishes: cinnamon, extra butter, or fresh fruit

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Instructions:

1. In a medium-sized saucepan, combine the milk, butter, sugar, vanilla extract, and salt. Whisk these ingredients together and then turn the heat to medium. Continue whisking to help melt the butter.

2. Once the butter has melted into the milk mixture, gradually whisk in the cornmeal (harina de maíz). Keep stirring as the mixture thickens.

3. When the mixture reaches your desired thickness, remove the saucepan from the heat. Serve warm and garnish as desired with cinnamon, extra butter, or fresh fruit.

**Note:** You can use coconut milk, evaporated milk, or water as alternatives to regular milk. If the mixture is too thick, warm about 1/4 cup of milk and add it to the cornmeal for a thinner consistency.

Enjoy!