A breakfast dish from the Jamaican kitchen.
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
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 53363), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=NACm9tDACRc.
Original source noted by the contributor: https://www.myforkinglife.com/jamaican-cornmeal-porridge/#recipe.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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