Jamaican Spiced Cornmeal Porridge

Photo: Dezidor · CC BY 3.0 · source

Velvety, warming cornmeal simmered in coconut milk and milk with cinnamon, nutmeg and vanilla, then sweetened with condensed milk the way Jamaican grannies make it.

Ingredients

• 1 cup fine yellow cornmeal
• 2 cups milk
• ½ can coconut milk
• ⅓ cup sweetened condensed milk, or to taste
• 2 bananas, sliced, for topping

From your pantry: 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp vanilla, ½ tsp salt.

Instructions

1. Whisk the cornmeal into 1 cup cold water in a bowl until smooth; this stops lumps.
2. Bring 2 cups water, the milk, coconut milk, cinnamon and salt to a simmer in a heavy saucepan over medium.
3. Whisking constantly, pour in the cornmeal mixture. Keep whisking until it thickens, 2 to 3 minutes.
4. Turn the heat to low, cover and cook, stirring every few minutes, until the cornmeal is soft with no grit, 12 to 15 minutes. Add a splash of water if it gets too thick.
5. Stir in the nutmeg, vanilla and condensed milk. Serve hot topped with sliced banana.

Tip: Always mix the cornmeal with cold water first. Pouring dry cornmeal straight into hot liquid makes lumps that won't whisk out.

Nutrition per serving

Good for

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