Cornmeal Porridge

Bring 1 pint of water to a boil in a large saucepan over medium-high heat.

Mix 4 oz cornmeal with 1 cup cold milk in a separate bowl, stirring until smooth and lump-free.

Slowly pour the cornmeal-milk mixture into the boiling water while stirring constantly to prevent lumps from forming.

Reduce heat to medium and continue stirring frequently to prevent the bottom from sticking, cooking until the porridge thickens and no longer tastes raw.

Add 1/2 teaspoon salt and sugar to taste (or 1 cup fat-free condensed milk if preferred for sweetness), stirring well to incorporate.

If using, add a pinch of nutmeg and a splash of vanilla extract, stirring to distribute the flavors evenly.

Simmer for 2-3 minutes more, stirring occasionally, until the porridge reaches a smooth, creamy consistency.

Divide the hot porridge among four serving bowls and serve immediately.