Photo Credit: A. Kane
If you’re anything like me, when you heard about the possibility that there may not be enough pumpkin due to low yielding crops this year, you immediately went out and scoured the markets for a few cans of pumpkin purée. I couldn’t imagine not having pumpkin pie over the holidays!
Well, now it is January. The holidays are over; and I was so eager to have enough pumpkin through the season, I now have a glut. I could make pumpkin recipes like bread, pumpkin cookies; I could try out a different pumpkin pie recipe, but pumpkin doesn’t always have to fall into the realm of desserts. How about some pumpkin porridge?
I was not able to break away from the staunchly sweet aspect of pumpkin purée, but this recipe has just a hint of sugar. Meant to be eaten in the morning (Sunday perhaps?), it is a gentle porridge. Not overpowered by any single flavor, this porridge is filled with suggestions. A little bit of ginger, a wee bit of cinnamon, and although the porridge is orange in color due to the addition of the purée, it doesn’t hit you over the head with pumpkin flavor.
With a pat of butter, and a drizzle of maple syrup, this porridge is the perfect hot breakfast to enjoy on a cold winter’s morning.
1 cup water
1 cup milk
1 cup puréed pumpkin
..." cup yellow cornmeal
..." cup water
1 tablespoon brown sugar
½ teaspoon ground ginger
¼ teaspoon cinnamon
pinch of salt
In a lidded saucepan, put the water, milk and pumpkin. Heat to barely a simmer, mixing to combine.
In a small bowl, mix the cornmeal with additional ..." cup water. This ensures no lumps in the porridge. Add the cornmeal and the sugar to the pumpkin mixture, stirring with a whisk until smooth and combined. Keep stirring until mixture thickens and begins to slowly boil. The porridge will sputter as it is cooked.
Cook for approximately 3-5 minutes, or until it reaches the consistency of a pudding. Stir in the ginger, cinnamon, and salt. Serve with a pat of butter, and maple syrup.
Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog, nosheteria.com.