I haven't yet read a book set in Puerto Rico, but I have made something for breakfast from Puerto Rico that I will never forget. Why won't I forget it? Because we love it and will keep eating it!
Cremita de Maiz, when I first saw it on the Always Order Dessert blog, looked like comfort food through and through. She remembered having it as a child when she got sick, and it looked kind of like the cream of wheat my Dad used to make, painstakingly making it lump-free. I followed the recipe exactly except because of the pan I was using, I really didn't need 10-12 minutes to cook my porridge. I think mine cooked for 5. I also used Splenda instead of sugar since it was just for us. But since 1/3 cup corn meal goes for two people, this recipe isn't that bad carb-wise, and is very satisfying and soul-soothing. Highly highly recommended!
Cremita de Maiz (Puerto Rican Cornmeal Breakfast Porridge)
2 cups whole milk
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus more for serving
3 tablespoons granulated white sugar
1/3 cup finely ground cornmeal
1/2 teaspoon vanilla extract
Ground cinnamon, for serving
Combine the milk, salt, butter, and sugar in a medium saucepan over medium heat and stir gently just until the milk starts to bubble. Lower the heat to the lowest setting and add the cornmeal, stirring continuously with a whisk until the porridge thickens--about 10 - 12 minutes. (Note that it will continue to thicken as it cools.)
Remove from heat, stir in the vanilla and divide into two dishes. Sprinkle with cinnamon and serve immediately topped with additional butter. (If you'd like it thinner, stir in an additional half cup of warm milk.)