A warm and comforting porridge that likely comes from Canada’s First Nations people, whose diet consisted of corn, wild berries, squash, beans, fish and wild meat.
Cranberry Cornmeal Porridge
- 5 cups water
- 1 1/2 cups sweetened dried cranberries
- 1 cup cornmeal
- 1 tsp. salt
Put cranberries in a pot with 1 cup of water and bring to a boil, then cover and simmer for about ten minutes until most of the water has boiled away and cranberries are plump.
Add salt and the remaining 4 cups of water, bring to a boil, then slowly add the cornmeal while stirring with a whisk.
Reduce heat and cook for 5 minutes, stirring constantly.
Serve with a splash of milk and a drizzle of honey or maple syrup.