Jamaican Cornmeal Porridge
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup organic cornmeal (coarse or fine, preferably non GMO, see notes)
- 2ยฝ cups water
- 14 oz can of coconut milk
- ยฝ tsp cinnamon
- ยฝ tsp nutmeg
- โ tsp pink salt
- 1 tsp vanilla extract
- coconut condensed milk (sweetened to taste, see link in recipe post)
Method
- Mix the cornmeal with water and set aside.
- Pour the coconut milk into a sauce pan and simmer for 2-3 minutes on medium heat.
- Once the milk starts to heat up, add the cornmeal mixture to the pot. Do this slowly and make sure to whisk/stir consistency to omit lumps - continue to stir until all the watery cornmeal has gone.
- Continue to whisk/stir until the porridge begins to form and starts to thicken.
- Reduce the flame to low, cover the pot and simmer for 15-20 minutes (simmer for atleast 30 minutes if you are using the coarse grain), stirring the porridge occasionally to prevent any sticking.
- Add the spices, pink salt, vanilla and condensed milk (sweeten to your desired taste).
- Serve accordingly.