Jamaican Cornmeal Porridge
A warm, creamy Caribbean breakfast porridge made with coconut milk and fragrant spices. Comforting, naturally sweet, and ready in under 30 minutes.
Ingredients
-
Coconut Milkβ 380 g π§ 376.2 ml π₯ 1β cup
-
Fine Yellow Cornmealβ 165.6 g π§ 236.6 ml π₯ 1 cup
-
Vanilla Extractβ 15 g π§ 17 ml π₯ 1β tbsp
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Ground Allspiceβ 15 g π§ 30 ml π₯ 2 tbsp
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Ground Cinnamonβ 3 g 1 pcs
-
Ground Nutmegβ 1 g 1 pcs
-
Waterβ 946.4 g π§ 946.4 ml π₯ 4 cup
Also in this recipe
- Sweetened Condensed Milk 1
Total nutrition
1445 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Combine 590 ml of water and 380 g of coconut milk in a heavy-bottomed 4-litre pot. Bring to a boil over medium-high heat.
- While the liquid heats, whisk together 150 g of fine yellow cornmeal with 355 ml of water in a large measuring jug until completely smooth and lump-free.
- Once the pot reaches a boil, slowly pour in the cornmeal mixture while whisking continuously for about 1 minute to prevent lumps from forming. Reduce the heat to low and cover the pot with a tight-fitting lid.
- Cook over low heat for 15β20 minutes, stirring occasionally to keep the porridge from sticking. In the final 5 minutes, stir in 1Β½ tsp of vanilla extract, Β½ tsp of ground cinnamon, Β½ tsp of ground nutmeg, and ΒΌ tsp of ground allspice. Remove from heat, stir in 120 ml of sweetened condensed milk, and serve immediately.
Source:
TheMealDB
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