Jamaican Cornmeal Porridge
Jamaican cornmeal porridge transforms humble cornmeal into a silken, spiced breakfast that anchors the island's culinary identity. The technique of tempering the dry meal with cold liquid before adding hot coconut milk prevents lumps while building a luxurious texture. Ground allspice, cinnamon, and nutmeg aren't afterthoughts here, they're foundational, warming the porridge from within in the way Jamaican cooks have perfected for generations.
Instructions
Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot.
Bring to a boil over medium-high heat.
Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps.
Reduce heat to low and cover with a tight fitting lid.
Cook over low heat for 15-20 minutes, stirring occasionally.
When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice.
Remove from heat and sweeten with condensed milk.
Serve and enjoy..
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