Breakfast
Cornmeal Porridge with Pumpkin
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- cornmeal / polenta2.01 oz (57 g)
- 2% milk4.76 oz (135 g)
- rosehip syrup or unsweetened berry syrup0.85 oz (24 g)
- butternut squash or sugar pumpkin1.34 oz (38 g)
- fine salt0.01 oz (0.39 g)
- unsalted butter0.35 oz (10 g)
Directions
- Add the cornmeal and diced squash to the boiling milk and cook, stirring occasionally, until tender; add the syrup and salt at the end.
- If desired, roast part of the squash in cubes and spoon it over the porridge before serving.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
388kcal
8.7 gProtein
12.2 gFat
60.9 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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