Creamy Cuban cornmeal porridge simmered with sofrito and finished with toasted sesame seeds for nutty crunch.
Harina de maíz is Cuba's savory cornmeal porridge, a close cousin to Italian polenta and the ajiaco tradition of the wider Caribbean — cornmeal simmered slowly in a light sofrito-seasoned broth until it turns thick and spoonable. It's typically served as a side or light main, sometimes topped with fried pork or a fried egg. The toasted sesame finish here isn't classically Cuban, but it's a common home-kitchen addition in households with broader Caribbean and Chinese-Cuban influence (a real and documented culinary thread in Havana), adding nutty crunch against the smooth porridge. The technique is about patience: cornmeal is whisked into the simmering, seasoned liquid in a slow stream to avoid lumps, then stirred frequently over low heat as it thickens over 15-20 minutes. Rushing this step with high heat causes scorching on the bottom and a gritty, uneven texture. Serve it as a base for saucy braised meats, or on its own with a fried egg for a hearty breakfast — either way, the toasted sesame on top is what turns a simple porridge into something worth making again.
Serves 4
In a dry skillet over medium-low heat, toast sesame seeds, stirring constantly, for 2-3 minutes until golden and fragrant. Remove immediately so they don't burn.
Heat olive oil in a heavy-bottomed pot over medium heat. Cook onion until soft, about 5 minutes, then add garlic and cumin and cook 30 seconds.
Add stock and salt to the pot and bring to a gentle simmer.
Reduce heat to low. While whisking constantly, pour cornmeal into the pot in a slow, steady stream to prevent lumps.
Switch to a wooden spoon and stir frequently, scraping the bottom, for 18-20 minutes until the porridge is thick and pulls away from the sides of the pot.
Keep the heat low — cornmeal scorches easily on the bottom, which will taste bitter through the whole pot if it happens.
Stir in butter until glossy. Spoon into bowls, top with toasted sesame seeds and scallion, and serve hot.
Use coarse cornmeal (like Goya's harina de maíz or polenta), not fine cornmeal or masa harina — they cook to different textures entirely.
Whisk in the cornmeal slowly in a thin stream; dumping it all at once is the number one cause of lumps.
If the porridge gets too thick before serving, stir in a splash of hot stock or water to loosen it back to spoonable consistency.
Top with picadillo or braised pork for a full dinner instead of a breakfast side.
Skip the sesame and finish with grated queso fresco for the more traditional Cuban version.
Make it sweet instead of savory by using milk instead of stock and finishing with cinnamon and sugar for a dessert-style porridge (harina dulce).
Refrigerate up to 3 days; it will firm into a sliceable block as it cools — reheat with added stock or water, stirring over low heat until smooth again.
Cornmeal porridge has deep roots in Cuban home cooking as an affordable, filling staple; Havana's historic Chinese-Cuban community, concentrated in the city's Barrio Chino since the 19th century, influenced Cuban kitchens with ingredients like sesame and soy, which occasionally appear in home variations like this one.
Yes — cook it fully, pour into a dish to cool and firm up, then slice and pan-fry the pieces later for a crisp-edged version, similar to how leftover polenta is used.
Toasted pepitas or crushed peanuts give a similar nutty crunch if sesame isn't available.
The cornmeal was likely added too quickly or the liquid wasn't hot enough — always whisk it in gradually into a simmering, not cold, liquid.
Per serving (260g / 9.2 oz) · 4 servings total
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