Akasan

Name: Akasan
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 1 cup cornmeal (polenta); 4 cups whole milk; 1/2 cup sweetened condensed milk; 2 tbsp butter; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1/8 tsp ground nutmeg; 1/8 tsp salt

A creamy cornmeal porridge sweetened with condensed milk, cinnamon, and vanilla. A classic Haitian breakfast that's warming and comforting.

25 minEasyServes 4280 cal/serving

HaitianBreakfastStovetopVegetarian

Ingredients

1 cup cornmeal (polenta)
4 cups whole milk
1/2 cup sweetened condensed milk
2 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/8 tsp ground nutmeg
1/8 tsp salt

Instructions

1

In a large saucepan, bring 4 cups whole milk and 2 tbsp butter to a boil over medium-high heat.
2

Slowly whisk in 1 cup cornmeal (polenta), stirring constantly to avoid lumps, until well combined.
3

Reduce heat to low and simmer, stirring frequently, for 15-20 minutes until the mixture thickens and the cornmeal (polenta) softens.
4

Stir in 1/2 cup sweetened condensed milk, 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract, 1/8 tsp ground nutmeg, and 1/8 tsp salt.
5

Continue cooking for 2-3 minutes until creamy and smooth. Adjust sweetness if needed.
6

Pour into bowls and serve hot.

Questions

Can I make Akasan dairy-free?

Yes. The dairy in this entry is 4 cups whole milk, 1/2 cup sweetened condensed milk, 2 tbsp butter. Swap the milk for unsweetened oat or soy milk; the sweetened condensed milk for a plant-based version of the same product; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Akasan keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Akasan?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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