Fruity Cornmeal Porridge

From Change of Heart by Kay Baxter

Cornmeal porridge is a staple for us, especially when we are working physically hard in the mornings.

1.5 cups finely ground cornmeal 

3 cups water

1 cup ashwater

1 tablespoon whey or yoghurt

pinch sea salt


2 more cups water

1 - 2 tbspbutter

4 tsp honey or rapadura

2 cups fresh seasonal fruit

1 litre yoghurt, kefir etc

Place the corn meal in a bowl and add water. Give it a stir and you will see that the husks are floating. Scoop them off with a sieve and tip off all the excess water. Add the ash water, salt and whey. Leave to soak overnight.

In the morning put 2 cups of water into a pot and add the cornmeal mixture. Bring to the boil and simmer for 10 - 15 minutes, stirring often. 

Place a lid on top of the pot and leave for 20minutes before eating. This is very important as the digestability of the grain changes a lot during this sitting time -you'll notice a big difference.

At this stage stir the butter into the porridge. Serve with honey, fresh fruit and yoghurt.