Cornmeal porridge is a breakfast staple in many Indigenous homes. Once you try this version with maple water and fruit preserve topping it will quickly become a favourite.

Cornmeal Porridge with Fruit Preserve

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

• 4 cups (1 litre) maple water
• 2 cups (500 ml) yellow cornmeal, medium grind
• 4 cups (1 litre) of fresh or frozen berries
• 1 cup (250 ml) of water
• 2 tbsp (30 ml) of sugar
• 4 tsp (20 ml) maple syrup

Directions:

1. In a pan, bring maple water to a boil then reduce to a simmer.
2. Stir in cornmeal and fold gently (do not stop or the mixture will clump together). Remove from heat after 8 minutes.
3. Prepare fruit preserve: Mix berries, water and sugar in a pot. Simmer for 15 minutes, until the mixture has reduced by half.
4. Divide cornmeal into four bowls. Top off with fruit preserve and maple syrup. Serve with berries.

Tips:

• If the porridge is too watery for your liking, cook cornmeal longer until it reaches the desired thickness.
• If you do not have maple water, you can make your own by mixing 1 tbsp (15 ml) of maple syrup with 2 cups (500 ml) of water.
• Once cooled, leftover fruit preserve can be stored in an airtight container for up to 2 weeks in the fridge.

Find more recipes on Canada’s food guide kitchen: food-guide.canada.ca