My favorite Ramadhan breakfast recipe is Mieliepap, also known as creamy breakfast grits, cornmeal porridge or white polenta porridge. You can use white corn meal or polenta if you cannot find the white mielie (maize) meal.
I have childhood memories of my mother getting up an hour or so before suhoor to start preparing our first meal for the day of fasting. As children, our favorite suhoor meal was snackwiches… toasted sandwiches with cheese, chicken or meat leftover from the previous night’s dinner.
As I grew older, I was less inclined to eat in the morning, and found that there were certain foods, like oatmeal and cereals that were not conducive to fasting.
Some years ago I stayed over at a small guesthouse during Ramadhan, and the guest house owner insisted on making a sweet polenta breakfast for me on the first day. She cooked the most delicious maize meal porridge and although I had never eaten it before, I found that I fasted for most of the day without feeling the tiredness and lack of energy that usually befalls a fasting person, especially during the summer months.
Since then I have eaten this for suhoor, at least for the first week of Ramadhan. I hope that you will enjoy the Mieliepap with fresh berries for suhoor or breakfast, as much as I do.
How to make smooth lump free polenta porridge
- Use stone ground, preferably organic non-GMO mielie meal for the best result. It will have fewer additives and harmful chemicals.
- Cook the mieliepap on a low and slow heat.
- Remember to season while it cooks or it will taste very bland.
- Adding the milk makes it creamy but may also cause it to catch on the bottom of the pot, so watch carefully and stir occasionally.
Leftover mieliepap, if any, can be refrigerated and used later in these Sweet corn and Polenta fritters.
If you don’t like warm porridge or polenta recipes why not try these other breakfast ideas:
- Overnight Dairy Free Muesli and Oats
- Greek yogurt and Granola breakfast bowl
- Almond and coconut breakfast pancakes
- Banana pancakes with mixed berries
- 30 day raisin bran muffins
Mieliepap with fresh berries (Polenta porridge)
- 75 grams fine white cornmeal or maize meal (approximately 125ml or ½ cup)
- 375 ml water
- 250 ml milk
- 1.25 ml of salt
- 15 ml butter
- 2 cm cinnamon stick
- 1 ml fine cardamom or 2 cardamom pods
- 30 ml sugar or honey
- 125 ml Extra milk (for thinner consistency)
- 125 ml raspberries
- Place the cornmeal or maize meal and water into a small saucepan.
- Add the cardamom and cinnamon.
- Turn on the heat to low and allow the water to come slowly to simmer.
- Stir occasionally to ensure that the it doesn't form one big clump and increase the heat after 10 minutes.
- Add the salt.
- When the slurry begins to simmer vigorously whisk or stir continuously and add the butter and milk. If you like a thinner consistency, add an additional 125 ml of milk.
- Be careful as the mixture may begin to splutter at this point.
- Remove the saucepan from the stove top and remove the cinnamon and cardamom pods from the porridge before decanting the porridge into bowls.
- Add fresh berries and honey to sweeten to taste.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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