Puerto Rican Harina de Maíz in 5 Minutes.
Jump to RecipeDo you sometimes wake up on rainy, cold mornings and just want to eat something warm and comforting? Are you short on time and want to eat quickly? Do you have a picky little one? This Puerto Rican harina de maíz or cornmeal mush is the answer to all of those questions. It is made with cornmeal and all the ingredients that make a delicious breakfast. The consistency is much creamier than cornmeal mush, and the best part? It is done in 5 minutes, it hits all the notes and since it is a one-pot meal, the cleanup is quick.
Growing up in Puerto Rico, my abuela would make crema de maíz for us on those rainy days. Now, it turns out my kiddo absolutely loves creams for breakfast. He instantly became a fan of cream of wheat because his dad makes a mean one –I will share that recipe with you sometime. Then one day I remembered… I should make harina de maíz for him! As you can imagine, it is a favorite these days. It brings back so many childhood memories! I especially loved the warmth and sweet flavor, compared to other creams we ate for breakfast that were maybe more bland or lumpy. As a kid, this was the perfect way to quickly start the day.
What you need.
For this recipe, you need a medium pot and a silicone whisk (or a spatula if you prefer to stir with that). For the ingredients, you need ¼ cup of yellow cornmeal, 1 cup of milk, 2 tbsp unsalted butter, 1/2 tsp of ground cinnamon, cinnamon sticks (optional), a dash nutmeg, a sprinkle of salt, 1 heaping tbsp of brown sugar and 1 tsp of vanilla. I usually use Quaker or Goya cornmeal, but you can use whichever brand you prefer.
These ingredients will make about 2 servings, depending on how much you like creams. However, if you are making it for over 2 people, feel free to double or triple the ingredients. Use a large pot if you need to as well. It will still be done quickly and you will all be able to enjoy a warm breakfast in no time!
What to do.
Once you have all your ingredients, set the stove to medium-high heat and add your milk and cornmeal. Whisk it. Add ground cinnamon, nutmeg, salt, vanilla and brown sugar. Whisk occasionally for about three minutes. This will avoid lumps and ensure the right consistency. Once it starts bubbling, add the unsalted butter and remove from the heat. Whisk until the butter melts and you have that creamy texture.
Serve hot with a dash of cinnamon or a cinnamon stick on top. You can add butter or a small slice of medium cheddar cheese (or your favorite type of cheese) like my abuela did for me. It sounds weird but I promise, it is DELICIOUS. Oh, and do not forget a nice, warm, freshly brewed cup of coffee. 😊
Enjoy!
I hope you enjoyed the recipe! Feel free to comment and posts pictures after you try it. I would love to hear how it went! Also, if you are looking for a breakfast to-go recipe, feel free to checkout my Baked Oatmeal Muffins, recipe. It is delicious.
¡Buen provecho from The Happy Wookiee!
Puerto Rican Harina de Maíz (Cornmeal Mush) in 5 Minutes
Equipment
- 1 medium pot
- 1 silicone whisk optional
Ingredients
- 1/4 cup yellow cornmeal - harina de maiz
- 1 cup milk
- 1/2 tsp cinnamon
- 1-2 cinnamon sticks optional
- dash nutmeg
- dash salt
- 1 tsp vanilla
- 1 heaping tbsp brown sugar
- 2 tsbps unsalted butter
Instructions
- Set the stove to medium-high heat.
- Add milk and cornmeal, then whisk.
- Add ground cinnamon, nutmeg, salt, vanilla and brown sugar.
- Whisk occasionally for about three minutes or until it begins bubbling. This will avoid lumps and ensure the right consistency.
- Add unsalted butter and remove from heat.
- Whisk until the butter melts and you have that creamy texture.
- Serve hot with a dash of ground cinnamon or one cinnamon stick on top. You can add butter of a slice of medium cheddar cheese. Sounds weird but I promise, it is delicious!
- ¡Buen provecho from TheHappy Wookiee!
