This breakfast porridge, though super traditional, is still served in many kitchens today and is fortifying like other hot breakfast porridges like cream of wheat, grits or oatmeal.
You can make yours sweet or savory, depending on what you choose to add to the basic recipe. Pureed fruits, raisins, cinnamon and maple syrup are wonderful additions to a sweet atole, and mined onions, chile and whole corn are perfect additions to a savory bowl.
2 cups water (slightly less for thicker porridge)
1 cup blue corn flour
salt or sugar to taste
butter or cream to make it extra rich.
Boil the water in a saucepan and slowly add the atole, avoiding clumps. As the mixture returns to a boil add your flavorings, reduce the heat and simmer for 5 minutes, stirring frequently.
Remove from heat and let it stand for about 5 more minutes. Whisk in hot milk to get it to the consistency you want.
Makes 4 servings.