Harina de Maíz con Ajonjolí Tostado (Toasted Sesame Cornmeal Porridge)

About This Recipe

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.

Ingredients

Serves 4

• 1 cupyellow cornmeal (coarse, not corn flour)
• 4 cupschicken or vegetable stock
• 2 tbspolive oil
• 0.5onion(finely diced)
• 2 clovesgarlic(minced)
• 1 tspground cumin
• 1 tspfine sea salt(or to taste)
• 2 tbspbutter
• 2 tbspsesame seeds(toasted)
• 1 tbspchopped scallion(for garnish)

Instructions

1. 1

   Toast the sesame seeds

   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.

2. 2

   Build the base

   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.

3. 3

   Bring stock to a simmer

   Add stock and salt to the pot and bring to a gentle simmer.

4. 4

   Whisk in the cornmeal

   Reduce heat to low. While whisking constantly, pour cornmeal into the pot in a slow, steady stream to prevent lumps.

5. 5

   Cook low and slow

   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.

6. 6

   Finish and serve

   Stir in butter until glossy. Spoon into bowls, top with toasted sesame seeds and scallion, and serve hot.

Variations

• •

  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).

Storage

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.

Frequently Asked Questions