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Jamaican Cornmeal Porridge with Coconut Milk

🇯🇲 Jamaica

Servings: 2 Prep: 5 minutes Cook: 15 minutes Total: 20 minutes

Ingredients

  • 1/2 cup fine yellow cornmeal
  • 2 cups coconut milk
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • 1/4 tsp grated nutmeg
  • 1 cinnamon leaf or stick
  • 1/4 cup brown sugar, or to taste
  • Water

Steps

  1. Whisk the cornmeal with a cup of water in a bowl until smooth and lump-free. Set aside.
  2. In a saucepan over medium heat, bring the coconut milk, cinnamon leaf, and salt to a boil.
  3. Pour the cornmeal mixture into the boiling coconut milk, whisking continuously to prevent lumps.
  4. Continue whisking as the porridge thickens; add more coconut milk if it becomes too thick.
  5. Add the vanilla extract, rose water, and nutmeg. Reduce heat to medium-low, cover, and cook for about 15 minutes.
  6. Sweeten with brown sugar to taste and serve.

Notes

Coconut milk quantity can be adjusted for desired thickness. Cinnamon leaf can be substituted with a cinnamon stick.

Source: jamaicanfoodsandrecipes.com