Jamaican Cornmeal Porridge

Method6 steps · about 30 min

1. 1

   Step 1: Pour two-and-a-half cups of the measured water (2½ cups) and the entire 13.5 oz can of coconut milk into a heavy-bottomed four-quart pot. Bring to a gentle boil over medium-high heat.

   Uses 2½ cups water from the total 4 cups · All coconut milk from 1 can labelled 13.5 oz

2. 2

   Step 2: Meanwhile, whisk all the fine yellow cornmeal (1 cup) with the remaining one-and-a-half cups of measured water in a large mixing jug until smooth and free of dry lumps.

   Uses Remaining 1½ cups water from the total 4 cups · 1 cup fine yellow cornmeal

3. 3

   Step 3: When the coconut liquid boils gently, whisk in all the actual cornmeal slurry. Continue whisking for about one minute to prevent lumps, then reduce the heat to low and cover with a tight-fitting lid.

   Uses The actual coconut-milk pot · All the whisked cornmeal slurry

4. 4

   Step 4: Simmer the covered porridge over low heat for fifteen to twenty minutes in total, stirring occasionally. Stir in all the vanilla extract (1½ tsp), cinnamon (½ tsp), nutmeg (½ tsp) and allspice (¼ tsp) when about five minutes remain within that total simmer. Continue until the cornmeal is smooth and fully cooked.

   Simmer porridge; add spices for its final 5 min · 20 minUses The full combined porridge · 1½ tsp vanilla extract · ½ tsp ground cinnamon · ½ tsp ground nutmeg · ¼ tsp ground allspice

5. 5

   Step 5: Remove the fully cooked porridge from the heat and stir in the half cup of sweetened condensed milk until evenly combined.

   Uses All fully cooked spiced porridge · ½ cup sweetened condensed dairy milk

6. 6

   Step 6: Spoon the warm finished porridge into four bowls and serve.

   Uses All the finished porridge