Jamaican Cornmeal Porridge
Serves 4
30 mins prep
40 mins cook
70 mins total
Porridge is as old as civilization itself. The first humans made porridge from the grains they grew as early as the Neolithic Era.
0 servings
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In a saucepan add coconut milk, water, cinnamon stick, salt and the “beans” from the vanilla pod. (slice the vanilla bean pod down the center and use a sharp knife to scrape out the beans.) Bring milk and spices up to a boil on medium to high heat. In a separate bowl, add cornmeal and flour. Use a spoon to mix in the flour well. Add 1 cup of water and whisk to ensure all the lumps are mixed out. Once the milk and spices come to a boil, add in cornmeal mixture and whisk vigorously. (The cornmeal will thicken right away. Add about ½ cup of water to the pan to ensure there is enough liquid to cook the cornmeal) Cook porridge for roughly 10-15mins on low to medium heat until the grains are thoroughly cooked. If the porridge becomes too thick as the water cooks into the grain, it is okay to add a little more water. Once the cornmeal is cooked, turn the heat to the lowest setting. Remove cinnamon sticks. Add in condensed milk, sugar, nutmeg and ground cinnamon. Mix in milk and spices well. Add in more spices if you like.
