Johnnycake Porridge

• 1 quart unsweetened almond milk
• 2 tablespoons turbinado sugar
• 1/4 vanilla bean, seeds scraped and pod reserved
• 3/4 cup stone-ground white cornmeal (5 ounces), preferably Kenyon's Grist Mill or Gray's Grist Mill
• 1/2 cup blanched hazelnuts
• 4 tablespoons salted butter
• Pure maple syrup, for drizzling
• Himalayan pink salt or flaky sea salt, for garnish

1. In a large saucepan, combine the almond milk, sugar, vanilla seeds and bean and 2 cups of water; bring to a boil.
2. Gradually whisk in the cornmeal until smooth.
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. Discard the vanilla bean.
5. Meanwhile, preheat the oven to 425.
6. Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until golden.
7. Let cool slightly, then smash using the bottom of a pan.
8. Spoon the porridge into bowls and top with the butter and hazelnuts.
9. Drizzle with maple syrup, garnish with salt and serve immediately.

milk, turbinado sugar, vanilla bean, stoneground white cornmeal, blanched hazelnuts, butter, maple syrup, salt

Taken from www.foodandwine.com/recipes/johnnycake-porridge (may not work)