This Wampanoag recipe, which makes a warm and soothing breakfast, dates back hundreds of years (with a few nods to modern tastes). This is a version from Darius Coombs and Eleanor Jackson of Plimoth Plantation.
2 handfuls of corn meal
Water (enough to cover corn meal)
Cranberries (dried, fresh or frozen, as much as you want)
Maple syrup, chopped walnuts or hazelnuts, sunflower seeds (optional)
Put the cornmeal in a pot, cover with water and simmer until the porridge is thick and creamy. If you’re using fresh or frozen berries, put them in at the start. If you’re using dried, add them at the end.
Add maple syrup, nuts and seeds to taste.