One-Pot Wonders

Atole de Nuez (Nutty Cornmeal Porridge)

February 10, 2010
0 Ratings
  • Serves 4
Author 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 MĂ©xico 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.... —gabrielaskitchen

What You'll Need
  • Cornmeal Base
  • 3/4 cup masa harina
  • 3/4 cup water
  • 2 cups whole milk
  • 1/2 cup almond meal or ground almonds
  • Milk Base
  • 2 cups whole milk
  • 1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses)
  • 2 pinches anise seed (ground between your fingers as you sprinkle)
  • 1/4 teaspoon ground cinnamon

  • toasted sliverd almonds and heavy cream to garnish

  1. 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.
  2. 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.
  3. Meanwhile, heat 2 cups milk, cinnamon, anise and (or brown sugar ) in a heavy bottom pot. Bring to a gentle simmer.
  4. Add the cornmeal base to the milk base whisking vigorously until creamy, removing any lumps.
  5. Simmer on low heat. Whisking frequently until atole has thickened, about 3-5 minutes.
  6. Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.
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  • Allie
  • Cara Eisenpress
    Cara Eisenpress
  • gabrielaskitchen
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    Jennifer Ann

9 Reviews

LinneaJC April 14, 2022
Had this for dinner. A bit unconventional but my tummy was upset from a heavy lunch and this was soothing and comforting. Made a fruit salad to accompany the porridge. Perfect!
Allie December 7, 2014
we had this for a winter dinner, with a salad of bitter greens. Something new for us but we love polenta in many variations. So glad we tried this!! Used almond milk (worked) and reduced the brown sugar a bit and are very happy with the result. Cant wait to share with my extended family.
Cara E. February 11, 2010
What a cool recipe. I've never heard of this before but would LOVE to eat it for breakfast (or dessert...)
gabrielaskitchen February 12, 2010
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 February 11, 2010
Thanks! It was just what we needed yesterday...we were pounded by snow!
NakedBeet February 10, 2010
Would never think of corn for breakfast, but I love this.
Jennifer A. February 10, 2010
sounds wonderful!
lastnightsdinner February 10, 2010
Atole! Love it. I need to make some, soon.
mrslarkin February 10, 2010
Oh, this sounds very yummy!