rowing up in South Africa, white maize meal porridge was the staple breakfast. It's the kind of meal that fills you up and warms your soul, usually paired with milk, butter, and sugar, or peanut butter if you're feeling adventurous. For me, it holds a lot of childhood memories—I’d have it with peanut butter, milk, and a squeeze of fresh lemon from my gran’s tree. But if I’m honest, it’s not something I wake up craving these days.

That changed recently when my boyfriend asked for porridge, and I decided to try something different by swapping a white maize meal for polenta. The result? A rich, creamy bowl of porridge that was familiar yet new.

What’s the Difference?

White maize meal, also known as "mielie meal," is a finely ground meal made from white maize (corn) and is a staple in South African households. It’s used to make soft porridge for breakfast and pap, which accompanies savoury dishes. Maize meal became a staple in South Africa during the colonial era when maize was introduced from the Americas. Over time, it became an affordable, versatile food source and deeply integrated into South African culinary traditions.

Polenta, on the other hand, is made from yellow corn and originates from Italy. It’s coarser than maize meal and tends to have a slightly nutty flavour, giving it a different texture and taste when used in porridge. While maize meal is the go-to for most South Africans, polenta offers a deliciously smooth and creamy alternative, especially when cooked with milk and butter.

Polenta Porridge with Strawberry Compote

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

For the porridge:

• 1 cup polenta (fine or medium-ground)

• 2 ½ cups water

• 1 cup milk (plus extra for serving)

• 2 tablespoons butter

• 2 tablespoons sugar (or to taste)

• A pinch of salt

For the strawberry compote:

• 1 cup fresh strawberries, hulled and chopped

• 1 tablespoon sugar

• 1 teaspoon lemon juice

• 2 tablespoons water

Instructions:

1. Make the Porridge:
   Bring water and a pinch of salt to a boil in a saucepan. Slowly whisk in the polenta, stirring continuously to avoid lumps. Reduce heat to low and cook, stirring occasionally, for 10-15 minutes until thick and creamy.

2. Add Milk, Butter, and Sugar:
   Once the polenta has thickened, stir in the milk, butter, and sugar. Continue cooking for another 2 minutes to incorporate the flavours. Adjust the sweetness to your liking.

3. Prepare the Strawberry Compote:
   While the porridge cooks, make the compote. Combine strawberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and form a thick sauce.

4. Assemble:
   Serve the porridge warm, drizzling with extra milk if you prefer it looser. Top with a generous spoonful of strawberry compote and enjoy!

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