Coconut cornmeal porridge with banana
A Caribbean breakfast for the galley that copes with rough seas, one pot, about 15 min hands-on.
- Breakfast
- Caribbean
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Polenta / cornmeal160 g (40 g)
- Coconut milk (can)320 g (80 g)
- Banana240 g (≈ 2 bananas) (60 g (≈ 0.5 banana))
- Brown sugar32 g (8 g)
- Ground cinnamon2 g (0.5 g)
- Salt2 g (0.5 g)
Method
- Whisk the cornmeal into 200 ml cold water per serving with the coconut milk and salt.
- Bring to a simmer and cook 8 minutes, stirring, until thick and smooth.
- Stir in sugar and cinnamon; top with sliced banana.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 391
- protein
- 5 g
- fat
- 18 g
- carbs
- 56 g
- sugar
- 16 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes