Jamaican Cornmeal Porridge

A tender, aromatic porridge with coconut milk and warm spices—a classic Jamaican breakfast that warms and satisfies. Sweet, creamy, and incredibly comforting.

Ingredients

• 950 ml Water
• 380 g Coconut milk
• 240 g Fine cornmeal
• 1.5 tsp Vanilla extract
• 0.5 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.25 tsp Ground allspice
• 120 ml Sweetened condensed milk

Instructions

1. In a heavy-bottomed saucepan, combine 600 ml of water and coconut milk. Bring to a boil over medium heat.
2. While the mixture heats, whisk together the cornmeal with the remaining water (350 ml) in a separate bowl, beating well with a whisk until smooth—make sure to eliminate all lumps.
3. When the liquid in the saucepan comes to a boil, slowly pour in the cornmeal mixture, stirring constantly with a whisk for one minute. This will prevent lumps from forming.
4. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15–20 minutes, stirring occasionally.
5. Five minutes before the porridge is done, add the vanilla extract, cinnamon, nutmeg, and allspice. Remove from heat and sweeten with condensed milk. Stir well.
6. Pour the porridge into bowls and serve hot.