Johnnycake Porridge

1. 1

   In a large saucepan, combine the almond milk, sugar, vanilla seeds and bean and 2 cups of water; bring to a boil.

2. 2

   Gradually whisk in the cornmeal until smooth.

3. 3

   Cook over moderately low heat, whisking frequently, until the cornmeal is tender and has thickened to a porridge-like consistency, 35 to 40 minutes.

4. 4

   Discard the vanilla bean.

5. 5

   Meanwhile, preheat the oven to 425.

6. 6

   Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until golden.

7. 7

   Let cool slightly, then smash using the bottom of a pan.

8. 8

   Spoon the porridge into bowls and top with the butter and hazelnuts.

9. 9

   Drizzle with maple syrup, garnish with salt and serve immediately.

* Per serving · 4 servings · Values may vary.