Jamaican Cornmeal Porridge
Creamy coconut cornmeal under cinnamon and nutmeg — the island morning hug in a bowl.
- Total
- 25 min
- Serves
- 4
Jamaica's morning hug: fine cornmeal whisked into coconut milk and simmered smooth, sweetened with condensed milk and warmed with cinnamon, nutmeg and allspice. Cornmeal porridge is how island mornings begin — creamy, spiced and sustaining until well past noon. Vanilla on the exhale, nostalgia in every spoonful.
Ingredients
- 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
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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 5.5 g
- Fat
- 15 g
- Carbs
- 55 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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