Recipe

atole de nuez (nutty cornmeal porridge)

Recipe
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Photo by gabrielaskitchen

This recipe was entered in the contest for Your Best Porridge
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gabrielaskitchen's Notes: In my home state of New Mexico we make atole with toasted blue corn meal and cow or goats milk. In other parts of México it's made with masa or masa harina and milk, flavored with nuts...
In my home state of New Mexico we make atole with toasted blue corn meal and cow or goats milk. In other parts of México it's made with masa or masa harina and milk, flavored with nuts, berries, tropical fruits or chocolate. My version of atole is flavored with toasted almonds, anise seed and cinnamon and topped with slivered almonds, cinnamon and a splash of cold heavy cream for contrast. It was a perfect breakfast for a snowy day in nyc. * P.S. This tastes nothing like grits....

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Serves 4

Cornmeal Base:

3/4 cups masa harina Ask a question about this ingredient

3/4 cups water Ask a question about this ingredient

2 cups whole milk Ask a question about this ingredient

1/2 cup almond meal or ground almonds Ask a question about this ingredient

Milk Base:

2 cups whole milk Ask a question about this ingredient

1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses) Ask a question about this ingredient

2 pinches anise seed (ground between your fingers as you sprinkle) Ask a question about this ingredient

1/4 teaspoon ground cinnamon Ask a question about this ingredient

+ toasted sliverd almonds and heavy cream to garnish Ask a question about this ingredient

Toast the almond meal or ground almonds in a heavy bottom pan until golden brown (3 minutes on medium). Be careful not to burn, you'll know they're ready when you begin to smell a toasty nutty fragrance. Set aside.
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Now make the cornmeal base. Begin by pouring water, cups milk and toasted almond meal into a blender. Add masa harina 2 tablespoons at a time blending thoroughly between each addition until you've added one cup in total.
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Meanwhile, heat 2 cups milk, cinnamon, anise and (or brown sugar ) in a heavy bottom pot. Bring to a gentle simmer.
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Add the cornmeal base to the milk base whisking vigorously until creamy, removing any lumps.
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Simmer on low heat. Whisking frequently until atole has thickened, about 3-5 minutes.
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Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.
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7 Comments on atole de nuez (nutty cornmeal porridge)

SmallKitchCara added over 2 years ago

What a cool recipe. I've never heard of this before but would LOVE to eat it for breakfast (or dessert...)

gabrielaskitchen added over 2 years ago

This atole is more of a breakfast food or subtly sweet snack, but if you add some coco or pureed strawberries or pineapple to it it would be perfect dessert!

gabrielaskitchen added over 2 years ago

Thanks! It was just what we needed yesterday...we were pounded by snow!