Vegan Corn Meal Porridge (Caribbean Polenta)

Hi Friends,

If you are looking for a healthy savory breakfast recipe look no further. If you like grits you will love this recipe. It is a favorite of mine and Ralph. I used to eat it for breakfast when I was younger with fish but I made a few changes and added my own vegan twist to this recipe and it’s delicious. This dish is as simple as it can be and just as tasty. With a puree like a texture and garlicky zest, This is a must try the recipe!


Serves 2 people |


  • 3/4 cups yellow cornmeal
  • 3 cups Pure Filtered Water
  • Small minced white onion
  • 3 large garlic cloves chopped finely
  • 1/4 cup of spinach
  • 1/4 of cup of parsley
  • 1/2 of one large Red pepper
  • 1 Tbs of olive oil
  • Salt and black pepper to taste
  • 1 Hass avocado or 1/2 of one large avocado to serve


  1. Heat saucepan or pot over high heat. Add oil.
  2. Stir in the garlic and minced onions until they are translucent.
  3. Rinse the cornmeal and add to the saucepan.
  4. Add water, salt, pepper, and stir
  5. Cover the pot and reduce heat to medium-high and let come to a boil.
  6. Stir in the spinach and parsley and leave uncovered. let it cook for 20-25 mins.
  7. In a separate pan, add oil, finely chopped red peppers and salt and pepper to taste.
  8. let pepper cook for about 10 minutes on medium heat.
  9. Remove from heat. Serve with slices of avocado.



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