Corn Breakfast Porridge – Floriana Red Flint Polenta Corn

polenta corn used to make a breakfast corn porridge

There is nothing really as comforting as a bowl of corn porridge on a cold winter morning. It’s simple to make and easy to adapt to your family’s tastes.   See Adaptations below for sweet and savory option.

This recipe will make approximately 5 one cup servings.


5 cups very vanilla soymilk
1 cup corn meal [ground from whole kernel polenta corn]
1/8 tsp salt

In a 3 quart pot, mix soymilk, corn meal and salt. On medium-low heat, bring porridge to a low simmer, stirring with whisk as needed to keep corn meal from sticking to bottom of the pan.  Do not cover.  Mixture can bubble, but do not boil. Cook until thickened to a creamy texture resembling malt-o-meal or cream of wheat.  This will take about 15 – 20 minutes.  Spoon into a bowl and top with your favorite toppings.

red flint floriana corn ground to make polenta or corn porridge
We grow floriana red flint corn in our garden. Developed in Italy for polenta, it makes a rich, creamy “Corn-O-Meal” or “Cream of Corn” too. Ground in a blender and sifted here.

To make our favorite topping:

The Fruit and Syrup.  Heat a cup of whole strawberries in the microwave until barely warm.  Put 1/4 cup of strawberry syrup in the bowl of strawberries.  Stir.  Heat in microwave until just warm. [Note, we like to make can our syrup for easy use – to use on pancakes, French toast, porridge, etc)

The Sugared Pecans.  Measure one cup of nuts into a skillet on medium-low heat– preferable an iron skillet – and toast for a minute or two until just beginning to become fragrant and slightly brown.  Remove entire pan from heat and add one tablespoon butter or margarine and coat each nut quickly.  Sprinkle one or two tablespoons of sugar (depends on your taste) on the nuts and stir well.  Place back on the heat for another 2-5 minutes, stirring constantly until nuts are toasty and sugar is melted.  Remove from heat – place on a flat pan and place in the freezer for 5 minutes.  (Note – we like to make a lot of sugared nuts at a time so that we have them at our fingertips to use for salads, with cheeses, with this porridge, etc – sugared nuts store for months in a covered container in the fridge or freezer).

Putting the Toppings Together – pour fruit and syrup on top of the porridge, sprinkle with sugared pecans and fresh mint.


THE LIQUID USED IN CORN PORRIDGE.  Depending on what you have on hand, and what you prefer in the morning, the liquid can vary – but then the ingredients need to vary in order to attain that warm and creamy texture and flavor. For example….

  1. Very Vanilla Soymilk or Very Vanilla Almond Milk.  We prefer to use Very Vanilla Soy Milk.  If you use this as a liquid, or the Very Vanilla Almond Milk, you don’t need to add anything else to the porridge but a pinch of salt – so just follow the recipe as is above.
  2. Soymilk/Almond Milk. If you use either of these, then follow the recipe as is above, but add a tablespoon of vanilla and a tablespoon of honey or sugar into the mixture with the other ingredients.
  3. Milk or Skim Milk.  If you use either of these, then follow the recipe as is above, but add a tablespoon of vanilla and two tablespoons of honey or sugar into the mixture with the other ingredients.
  4. Water. If you use water, the porridge will be savory and not very creamy unless you add cheese and butter, so you would be better to use water if you are making polentina – so, try our polentina recipe and have a savory breakfast, or save this for a hearty and satisfying dinner!

THE TOPPINGS.  We grow strawberries on our farm – a lot of them.  So we have fresh or fresh-frozen strawberries all year long.  Whatever local fruit you have will work as a topping.  So be creative on your toppings, using local produce to make this recipe your own.  There is a topping for you and your family – just think sweet, crunchy, and fruity to enhance this warm, creamy porridge!

  1. Home-made granola with diced peaches, thyme and a drizzle of honey;
  2. Warmed syrupy cinnamon pears with toasted hazelnuts
  3. Maple syrup and dried fruit
  4. Raspberries with tarragon and candied walnuts –