Jamaican cornmeal porridge — a creamy, coconut-rich breakfast bowl warmly spiced with cinnamon, nutmeg and allspice, and sweetened with condensed milk. Cosy comfort.
- 4 cups Water
- 380g Coconut Milk
- 1 cup Fine Yellow Cornmeal
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/2 cup Sweetened Condensed Milk
Video
Preparation
- Add 2½ cups water and the coconut milk to a 4-quart heavy-bottomed pot and bring to the boil over medium-high heat.
- Meanwhile, whisk the cornmeal with 1½ cups water in a large mixing cup until smooth.
- Once the pot boils, whisk in the cornmeal mixture and keep whisking for about 1 minute to avoid lumps, then reduce the heat to low and cover with a tight-fitting lid.
- Cook over low heat for 15–20 minutes, stirring occasionally. With about 5 minutes left, stir in the vanilla, cinnamon, nutmeg and allspice.
- Remove from the heat and sweeten with the condensed milk, then serve.
