Johnnycake Porridge

Name: Johnnycake Porridge
Ingredients: 1 quart unsweetened almond milk; 2 tablespoons turbinado sugar; 1/4 vanilla bean, seeds scraped and pod reserved; 3/4 cup stone-ground white cornmeal (5 ounces), preferably Kenyon's Grist Mill or Gray's Grist Mill; 1/2 cup blanched hazelnuts; 4 tablespoons salted butter; Pure maple syrup, for drizzling; Himalayan pink salt or flaky sea salt, for garnish

8 ingredients

9 steps

Ingredients

1 quart unsweetened almond milk
2 tablespoons turbinado sugar
1/4 vanilla bean, seeds scraped and pod reserved
3/4 cup stone-ground white cornmeal (5 ounces), preferably Kenyon's Grist Mill or Gray's Grist Mill
1/2 cup blanched hazelnuts
4 tablespoons salted butter
Pure maple syrup, for drizzling
Himalayan pink salt or flaky sea salt, for garnish

Directions

1

In a large saucepan, combine the almond milk, sugar, vanilla seeds and bean and 2 cups of water; bring to a boil.
2

Gradually whisk in the cornmeal until smooth.
3

Cook over moderately low heat, whisking frequently, until the cornmeal is tender and has thickened to a porridge-like consistency, 35 to 40 minutes.
4

Discard the vanilla bean.
5

Meanwhile, preheat the oven to 425.
6

Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until golden.
7

Let cool slightly, then smash using the bottom of a pan.
8

Spoon the porridge into bowls and top with the butter and hazelnuts.
9

Drizzle with maple syrup, garnish with salt and serve immediately.