← Nouns Cooking · Caribbean

Ingredients

• 120 g fine yellow cornmeal
• 750 ml Water, divided
• 250 ml coconut milk (or whole milk)
• 1 Cinnamon stick
• ¼ tsp freshly grated nutmeg
• 1 pinch Salt
• 1 tsp Vanilla extract
• 100 ml Condensed milk, or to taste

Method

1. Whisk the cornmeal into 250 ml of the cold water until smooth, with no lumps.
2. Bring the remaining 500 ml water to a boil in a saucepan with the cinnamon stick, nutmeg and salt.
3. Pour in the cornmeal mixture, whisking all the time, then add the coconut milk. Turn the heat to low.
4. Simmer for 10–12 min, stirring often with a spoon, until thick, creamy and no longer gritty. Add a splash of water if it gets too stiff.
5. Remove the cinnamon stick, stir in the vanilla and condensed milk and serve hot with an extra grating of nutmeg.

Tips

• Mixing the cornmeal with cold water first is the trick to lump-free porridge.
• It thickens on standing; loosen leftovers with hot milk.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands Simply Trini Cooking