Jamaican
Breakfast
Jamaican Cornmeal Porridge
Ingredients
- Water 4 cups
- Coconut Milk 380g
- Fine Yellow Cornmeal 1 cup
- Vanilla Extract 1 1/2 tsp
- Ground Cinnamon 1/2 tsp
- Ground Nutmeg 1/2 tsp
- Ground Allspice 1/4 tsp
- Sweetened Condensed Milk 1/2 cup
Instructions
Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
Serve and enjoy.
Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
Serve and enjoy.