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Nourishing Masa Porridge is a 2-ingredient recipe! A great alternative to oatmeal, this gluten free hot cereal is naturally high in calcium, vegan and easy to digest.
I’m surprised to see so many recipes that use milk to make masa hot cereal; you don’t need that: It’s delicious, inexpensive and satisfying to make Masa Porridge with just masa and water, and then garnish with optional toppings like milk and sweetener. (I use non-dairy milk to garnish.)
If you choose white masa or blue masa, the recipe is also great for liver health and low in vitamin A (VAD), which is a good approach to anti-inflammatory eating. (Masa is not only nourishing, it’s low in heavy metals like copper and nickel, which can silently sabotage health.)
Jump to Recipe
Ingredients
White or blue masa make the best porridge; they’re the healthiest derivatives of corn.
The only ingredients in this recipe are:
- masa
- water
- optional quality salt
What is masa
Masa undergoes nixtamalization — an ancient process where dried corn is cooked and soaked in calcium hydroxide (lime water), producing hominy, which is then ground into flour. This process breaks down the corn’s outer hull, reduces lectin content and improves digestibility and nutrient absorption.
The process also makes masa a great and gentle source of dietary calcium.
When buying, choose organic masa: Conventional versions often use lye rather than food-grade calcium hydroxide (also called cal or slaked lime).
Organic white or blue masa are also lower in vitamin A (which builds up in the liver and adipose tissues [studies now show this is increasingly the case with modern diets and supplements], and easy to source.
Find heirloom white masa here, or blue masa here.
How to make
The main recipe creates a traditional porridge texture that’s spoonable — a little thick, but not too thick.
- Whisk masa and water: In a small to medium saucepan with a lid, whisk together water and masa harina until masa is wetted.
- Heat to first bubble: Heat over medium-high, whisking continuously. As soon as the mixture begins to bubble, reduce the heat to medium or medium-low.
- Stir and thicken: Continue stirring for 1 minute , letting the mixture bubble and thicken.
- Rest covered: Remove from heat, cover with the lid, and let rest for 10 minutes — the steam will finish the cooking and deepen the texture.
- Serve: Serve warm, with your toppings of choice.
Masa Hot Drink — variation
Another option is to make drinkable masa, which I love at night, or for on-the-go nutrition: This approach creates a lovely warm drink that nourishes.
To make a hot masa beverage, follow the main recipe. Then, whisk in hot milk of choice until you reach the desired consistency, about 50:50, porridge to milk. I personally use rice or oat milk for this.
Masa Porridge (Gluten-free, Vegan, High in Calcium)
Equipment
- small or medium saucepan
Ingredients
- 2 cups water
- ⅔ cup masa white or blue preferred
- ⅛ teaspoon quality salt
Instructions
- Whisk masa and water: In a small to medium saucepan with a lid, whisk together water and masa harina until masa is wetted.
- Heat to first bubble: Heat over medium-high, whisking continuously. As soon as the mixture begins to bubble, reduce the heat to medium or medium-low.
- Stir and thicken: Continue stirring for 1 minute , letting the mixture bubble and thicken.
- Rest covered: Remove from heat, cover with the lid, and let rest for 10 minutes — the steam will finish the cooking and deepen the texture.
- Serve: Serve warm, with your toppings of choice.
Notes
Leftovers
Store leftovers in the fridge for up to 3 days. To reheat, use the microwave; or, add extra water or non-dairy milk, breaking it up and stirring over low heat, until reheated and desired consistency.Nutrition
Pin Masa Porridge here:
Mk says
I am not sure about eating masa. Its corn. Inflammatory I would think. Looks delicious though.
Megan says
Hi Mk. Masa is its own magic. 🙂 It is one of the best examples of a soaked food that truly transforms. No longer corn, it leaves behind all things hard to digest and inflammatory, and gains gentle to assimilate calcium. That’s why it’s so much fun to educate about and share masa. So many people can benefit from masa when they can’t/shouldn’t eat corn.
Patricia Wilson says
Hi Meagan, do you know if there is a way to share the brands you recommend without using the Amazon links? The links do not work outside of the U.S.. I have wondered about this with many recommended products, on this page specifically for the masa. Have you ever bought/grown white corn and done the nixtamalization process yourself?
Would you now say that oats and beans and low vit A lettuces are not safe foods to all eat daily because of their nickel content? The challenge to find safe foods is quite something. Thank you so much for your feedback.
Megan says
Hi Patricia, when looking for masa, I’d just look for any organic or heirloom white masa. Blue isn’t as low in nickel, but it’s also a good option. I do find that some masa brands are more bitter than others, though. I don’t know how to provide links for non-U.S. Amazon (or non-Amazon), but I also don’t think I could do it time-wise, as it’s already time consuming to grab all the links. I haven’t made my own ever, no; that would be a cool process to begin.
Re the low A or love your liver diet: Oats and beans are still beautiful foods! 🙂 🙂 We are just taking a 3-month break from them to detox one specific metal: nickel. But that does not negate their value overall. I have made beyond amazing strides eating oats and beans for 7 years! 🙂 So it’s just a quick rabbit trail to check off the box of detoxing nickel, and then back to business as usual. Some folks will have more nickel to detox than others, and it’s not a necessary part of the process for everyone. I would only do it if you feel you have unresolved symptoms that you want to deal with in that way at this time; it could also wait. For me, I’m having zero nickel detox symptoms, and I think it’s because I did high dose zeolite for so long. Blessings and happy to help!
Heather says
Did King Arthur stop making this masa?? I’ve been adding this every day to my kefir to slow down it’s progression through my digestive tract, since I have had part of my colon removed. It’s working wonderfully, and now I can’t find this particular masa anywhere 😭 if it truly is gone, what is your suggestion for a substitute?
Megan says
Hi Heather, glad you found that works so well for you. I haven’t been able to get the King Arthur brand lately, but it may just be a supply issue with Amazon; that’s what I’m hoping. In the meantime, I’ve been getting this heirloom one: https://amzn.to/42DCm2f (Beware other organic brands, as the leading product is fortified with a bunch of synthetic vitamins and shouldn’t be consumed.)
Heather says
Apologies, I see you linked a new product! Thank you!
Megan says
No problem. Glad you saw it! 🙂