Breakfast
Jamaican Cornmeal Porridge
30 minServes 4Nutri-Score C€
C
30 min
30 minJamaican Cornmeal Porridge
recipe by
Briscoeskitchenandspice LLC
@briscoeskitchenandspice
1 recipe
1 import
0 cooked
what you need
Ingredients
cornmeal (fine yellow cornmeal)Grains200 g
coconut milkBeverages800 ml- waterBeverages400 ml
sweetened condensed milkDairy150 ml
brown sugarPantry60 g- vanilla extractPantry10 ml
cinnamon (ground)Spices3 g
nutmeg (freshly grated)Spices2 g- allspice (ground)Spices1 g
saltSpices2 g
per serving
Nutrition
318kcal
- Carbs
- 51 g
- Proteins
- 5 g
- Fat
- 11 g
what you’ll use
Tools
Saucepan
Whisk
Mixing bowl
Stovetop
step by step
Method
- Step 1
Prepare the cornmeal slurry
- Add the cornmeal to a bowl with the water and whisk until completely smooth and lump-free.
- Let the mixture sit so the cornmeal hydrates.
- Step 2
Heat the coconut milk
- Pour the coconut milk into a saucepan and bring to a gentle simmer over medium heat.
- Stir in the cinnamon, nutmeg, allspice and salt.
- Step 3
Cook the porridge
- Slowly pour the cornmeal slurry into the simmering coconut milk, whisking constantly to prevent lumps.
- Lower the heat and keep stirring until the porridge thickens and turns silky.
- Step 4
Sweeten and finish
- Stir in the sweetened condensed milk, brown sugar and vanilla extract.
- Taste and adjust the sweetness, then serve hot.