Thick, creamy cornmeal porridge flavored with vanilla, nutmeg, and cinnamon, enriched with condensed milk and served piping hot for breakfast.
Ingredients
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1 cup fine yellow cornmeal
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3 cups water
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1 cup coconut milk
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100ml condensed milk
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1 tsp vanilla extract
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1 tsp ground nutmeg
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1 cinnamon stick
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1 tsp salt
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2 tbsp sugar or to taste
Instructions
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1
Mix cornmeal with one cup of cold water to form a smooth slurry. This prevents lumps from forming when added to hot liquid.
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2
Bring remaining water and coconut milk to a boil in a heavy saucepan. Add cinnamon stick and salt to the boiling liquid.
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3
Slowly pour the cornmeal slurry into the boiling liquid while stirring constantly with a whisk to prevent any lumps.
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4
Reduce heat to low and cook for fifteen minutes, stirring frequently, until the porridge is thick and smooth.
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5
Add condensed milk, vanilla, and nutmeg. Stir well and cook another five minutes until the porridge reaches desired thickness.
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6
Serve hot in bowls with an extra drizzle of condensed milk on top. The porridge thickens as it cools so serve immediately.
Did You Know?
In Jamaica, cornmeal porridge is believed to give children strong bones and is often the first solid food given to babies.