Chocolate corn porridge

This porridge is based on a Mexican drink atole made with a type of cornmeal called masa harina. I did not have masa harina so I used ordinary cornmeal and made it the consistency of porridge rather than a thick drink. The chocolate flavoured version of atole is known as champurrado, which has spices added to it and is sweetened with piloncillo, which is similar to jaggery. In a manner similar to the chocolate porridge recipe on this blog, I added just a little chocolate and sweetener as a topping to avoid making it too rich for breakfast, while retaining the flavours in each mouthful. If jaggery is unavailable use brown sugar, the soft moist kind if possible so that it melts on top of the hot porridge and provides a toffee or caramel taste that complements the bittersweet chocolate.

Servings:1

Ingredients
5 tablespoons cornmeal/polenta 
1 cup/ 250 ml + 2 tablespoons milk (add a pinch of sugar if using unsweetened milk)
1/2 stick cinnamon or 1/4 teaspoon cinnamon powder
2 cloves
Dark chocolate, jaggery (or soft brown sugar) and nutmeg, to grate on top
Cinnamon powder, for garnish

Method 

1.   Whisk the cornmeal and milk in a microwaveable bowl and mix   in the cinnamon stick and cloves.

2.   Microwave on High for 1 minute 30 seconds. Whisk well and microwave on High for another 2 minutes.

3.   It should be thickened but dry and should not taste bitter. 

4.   If it is bitter, heat for 30 seconds at time, whisking in between until it is no longer bitter.   

5.   If it is dry whisk in 1-2 tablespoons of milk and microwave for 15 seconds to heat through.  

6.   Discard the cinnamon stick and cloves.

7.   Transfer to a serving bowl and to serve, grate (to taste) a small amount of nutmeg, dark chocolate and jaggery on top (or sprinkle with brown sugar) and sprinkle over the cinnamon.