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2-3
40 min
Cornmeal Porridge with Banana, Hazelnut and Burnt Honey Butter
Ingredients
Burnt Honey Butter
Toppings
For Cornmeal Porridge
- In a small bowl, add the yellow cornmeal and water and mix together with a whisk. Set aside.
- Pour the 3 cups of water and milk into a medium pot with the salt and allow to boil up.
- Slowly pour the yellow cornmeal mixture to the boiling liquid and continue to stir vigorously with a whisk on medium low heat, to prevent lumps. Cover and allow to cook for the next 30 minutes on low heat. Be sure to stir every 5 to 7 minutes.
- Add the ground cinnamon, nutmeg and vanilla extract and stir.
- Open the can of sweetened condensed milk and sweeten the porridge to your taste. Make sure to check the consistency. If it is too thick, you can add about 1/2 cup of water or milk to the porridge.
Burnt Honey Butter
- Heat the honey in a small pan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly.
- Using electric beaters, beat the butter in a large bowl until fluffy and pale.
- Add a large pinch of sea salt, then fold in the warm honey.
- Scrape into a serving bowl and chill. Can be made a day ahead.
Assembly
- Pour porridge while still warm to a cup or bowl.
- Top with sliced banana and hazelnut.
- Drizzle on burnt honey butter and enjoy!
Milk
Anchor Full Cream Milk
Anchor Full Cream Milk is an ultra heat-treated milk with an extra-long shelf life.
Unit Sizes: 250ml, 1L, 1QT
Butter and Spreads
Anchor Salted Butter
Anchor Salted Butter is made from all-natural, pure New Zealand ingredients - no added colouring, preservative or artificial flavour.
- Cooking and baking
Unit Sizes: 100g, 227g, 454g
