Jamaican Cornmeal Porridge

Ingredients

• 4 cupswater, 2½ cups for the pot, 1½ cups mixed with cornmeal
• 1 2/3 cupscoconut milk, approximately 380g (400ml)
• 1 cupfine yellow cornmeal
• 1 1/2 tspvanilla extract
• 1/2 tspground cinnamon
• 1/2 tspground nutmeg
• 1/4 tspground allspice
• 1/2 cupsweetened condensed milk, to sweeten; adjust to taste

Method

1. 1

   Add 2½ cups water and the coconut milk to a heavy-bottomed pot. Bring to a boil over medium-high heat.

2. 2

   In a bowl, whisk together the cornmeal and 1½ cups water until smooth.

3. 3

   Once the pot boils, whisk in the cornmeal mixture and continue whisking for 1 minute, ensuring no lumps. Reduce heat to low, cover tightly and cook for 15–20 minutes, stirring occasionally.

4. 4

   In the final 5 minutes, stir in the vanilla extract, cinnamon, nutmeg and allspice.

5. 5

   Remove from heat and sweeten with condensed milk to taste. Serve hot.