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Blue Corn Porridge II

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In the southwest blue corn meal is used for numerous dishes, from tortillas and chips to masa for sweet tamales. This recipe is for a delicious porridge that can be made to be thick enough to eat with a spoon, or smooth enough to drink. Served in the morning or in the evening, This recipe is for a delicious breakfast style dish, or dessert.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 3 cups



  1. Pour water in to sauce pan, then add the blue corn meal and bring to a boil.
  2. Lower the heat to simmer and whisk to avoid lumps.
  3. Cook covered for 15 – 20 minutes.
  4. Remove the pot from the heat, add butter, sugar.
  5. Add milk to desired consistency.
  6. Sprinkle cinnamon if desired.

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