Jamaican Cornmeal Porridge
A Jamaican breakfast. Ready in about 45 minutes. Difficulty: medium.
- 25 minPrep (about)
- 20 minCook (about)
- 45 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 5 cups water
- 1 lb coconut milk
- 1 ¼ cups fine yellow cornmeal
- ⅔ cup sweetened condensed milk
Spices & seasonings (4): vanilla extract, ground cinnamon, ground nutmeg, ground allspice
- 2 tsp vanilla extract
- ¾ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ¼ tsp ground allspice
How to make it
Steps in our own plain words.
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Add 3 ¼ cups water, can coconut milk to 4 QT heavy bottomed pot.
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Heat until it bubbles over medium-high heat.
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While that cooks, add 1 ¼ cups cornmeal plus 2 cups water to a big mixing cup.
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Whisk until smooth.
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Wait until the pot begins to boil.
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Whisk in cornmeal mix and continue to whisk for around 1 minute, ensuring there are no lumps.
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Turn the heat down to low.
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Cover with a tight fitting lid.
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Cook on low heat for 15-20 minutes.
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Stir every so often.
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Wait until there is about 5 minutes left.
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Stir in all-spice, nutmeg, cinnamon and vanilla extract.
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Take it off the heat and sweeten with condensed milk.
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Serve.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.