Haitian Creamy Cornmeal Porridge

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A beloved Haitian breakfast staple, this creamy cornmeal porridge is gently simmered with aromatics and butter until it turns silky and rich. Served warm with sliced avocado, pan-fried plantains, and a fried egg, it is pure Caribbean comfort in a bowl.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 55 gCarbs
• 6 gFiber
• 4 gSugar
• 9 gProtein
• 620 mgSodium
• 520 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the aromatic base

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1/2 small red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 scallion, finely chopped
• 1 sprig fresh thyme
• 1/2 tsp kosher salt

For the cornmeal porridge

• 1 cup fine yellow cornmeal
• 3 1/2 cups water
• 1/2 cup unsweetened coconut milk (optional)
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt

For serving (optional)

• 1 ripe avocado, sliced
• 1 ripe plantain, peeled and sliced diagonally
• 4 fried eggs
• Haitian pikliz or hot sauce, to taste

Directions

1. Heat 1 tbsp butter in a heavy-bottomed saucepan over medium heat. Add the onion, bell pepper, garlic, scallion, thyme, and 1/2 tsp salt and sauté for 3-4 minutes until softened and fragrant.
2. Pour in the water and coconut milk (if using), scraping up any browned bits, and bring to a gentle boil. Season with the remaining 1/2 tsp salt.
3. Reduce the heat to low. Slowly sprinkle the cornmeal into the simmering liquid in a thin stream, whisking constantly to prevent lumps from forming.
4. Continue to cook, stirring frequently with a wooden spoon, for 12-15 minutes until the mixture thickens into a creamy, soft porridge that slowly pulls away from the sides of the pot.
5. Stir in the 2 tbsp butter until melted and fully incorporated. Cover, remove from the heat, and let rest for 5 minutes so the cornmeal can finish swelling.
6. While the porridge rests, heat a small skillet with a thin layer of oil and pan-fry the plantain slices for about 2 minutes per side until deeply golden and caramelized.
7. Spoon the warm porridge into shallow bowls and top with sliced avocado, fried plantains, and a fried egg if desired.
8. Serve immediately with pikliz or hot sauce on the side so everyone can adjust the heat to taste.

Cook’s Notes

• Stir almost constantly once the cornmeal is added to prevent a gritty texture or scorching on the bottom of the pot.
• Fine yellow cornmeal gives the smoothest, creamiest result; coarse or stone-ground grits will need 10 extra minutes and more liquid.
• Replacing up to half the water with coconut milk adds a subtle sweetness that is very traditional in Haitian home kitchens.
• Leftover porridge firms up in the fridge overnight; slice it and pan-fry in butter for a quick next-day breakfast that tastes like a savory Haitian corn cake.
• For a heartier version, fold in a can of flaked salt cod (morue) that has been soaked and sautéed with onions before serving.

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