1cupcoconut milkin a carton - not canned. Or soy milk
3tablespoonscane sugaror coconut condensed milk or molasses or honey (optional)
½teaspoonpure vanilla extract
In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
Turn on the heat to medium, and keep stirring (I use a whisk).
Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.
The calculated nutritional facts are a rough estimate per unsweetened portion of cornmeal porridge.
If you're watching your calories, then substitute the coconut milk with soy milk.