As the weather cools and the leaves turn golden, there’s nothing quite like a warm and comforting autumn breakfast. This Roasted Butternut Mealie Porridge is inspired by Thophi, a beloved dish from the Venda culture in South Africa, reimagined here with a touch of autumnal flavour. Thophi is a creamy porridge made from a mealie meal (cornmeal), cooked slowly to a thick, comforting consistency. Often enjoyed with a hint of sweetness – a staple of warmth and nourishment.
In this version, creamy roasted butternut squash melds with cosy hints of cinnamon and pumpkin spice, creating a rich and fragrant porridge that’s deliciously familiar yet wonderfully fresh. Each spoonful balances gentle sweetness with warm spices, complemented by the nutty depth of cornmeal.
The natural sweetness of roasted butternut squash, blended with cinnamon and pumpkin spice, brings a cosy, warm and comforting twist to this traditional porridge.
Perfect for chilly mornings, this creamy dish combines the earthiness of corn meal with the caramelized richness of roasted butternut. A final sprinkle of cinnamon and a touch of vegan butter on top makes it an irresistibly nourishing treat, best enjoyed warm.
Gluten-free.
Serves: 1 person.
Ingredients:
- 200g butternut, diced and roasted (roasted with Flora vegan butter)
- 2 tbsp Flora vegan butter
- ¼ tsp salt (or to taste)
- ½ tsp cinnamon
- ½ tsp pumpkin spice
- 250ml Plant milk (for blending)
- 150g Cornmeal (mealie meal)
- 500ml cold water
- 2 tbsp coconut sugar
- Plant-based cream (optional)
Method:
Roast the butternut
- Preheat the oven to 180°C (350°F).
- Peel and dice the butternut squash into small, even cubes.
- In a mixing bowl, toss the butternut cubes with vegan butter, a pinch of salt, and a sprinkle of cinnamon and pumpkin spice.
- Spread the cubes in a single layer on a baking sheet and roast for 25–30 minutes or until soft and caramelised.
- Once roasted, blend the butternut with plant milk using a blender or immersion blender until smooth. Set aside.
Prepare the porridge
- In a medium pot, combine the mealie meal with cold water, stirring well.
- Place the pot over low to medium heat and bring the mixture to a gentle boil, stirring slowly to prevent lumps.
- Once it begins to boil, reduce the heat to low and simmer, stirring frequently, for 10–15 minutes until the porridge is thick and creamy.
- Stir in the blended roasted butternut, coconut sugar, and a pinch of salt. Mix until the butternut is fully incorporated.
- To serve, top with a sprinkle of cinnamon and an extra pat of vegan butter. Serve warm and enjoy!
Notes
Alternative Squash Options – While this recipe uses butternut squash, any variety of pumpkin or sweet winter squash can be substituted for a slightly different flavour.
Serving – This porridge is best enjoyed immediately for a creamy texture. As it sits, the porridge thickens, so serve promptly after cooking. If it becomes too thick, stir in a little extra plant milk to reach your desired consistency.
Storage – Leftover porridge can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, adding a splash of plant milk to help restore the creamy texture.
Recipe by Livhuwani: A food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.
Web: www.livhuwani.com/
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