JAMAICAN CORNMEAL PORRIDGE

INGREDIENTS  

• ½ cup of  cornmeal 
• 1 cup of water
• 3 cups of coconut milk
• ⅓ of  condensed milk
• 1 tsp of cinnamon
• ½ tsp of nutmeg
• ⅛ tsp of himalayan pink salt
• ¼ tsp of vanilla powder (or 1tsp of vanilla extract)
• 3 tbsp  sugar

DIRECTION 

1. Mix the cornmeal with water and set aside.
2. Pour the 3 cups of coconut milk into a sauce pan and simmer for 2-3 minutes on medium heat.
3. Once the milk starts to boil, add the cornmeal mixture to the pot. Do this slowly and make sure to turn consistency to omit lumps - continue to stir until all the watery cornmeal has gone.
4. At this point this is where the remainder of recipe requires plenty of stirring, so get that arm in motion while adding the outstanding spices and condensed milk.
5. Continue to stir for 15 minutes until the porridge is smooth and creamy.

NOTES

Ensure to stir cornmeal in the initial stages and throughout to omit lumps forming.

Cornmeal is sometimes sold as polenta or maize meal.