📝 About This Recipe
Transport yourself to the sun-drenched shores of Jamaica with this velvety, aromatic cornmeal porridge, a quintessential breakfast staple that defines Caribbean comfort. Slowly simmered with warm spices like cinnamon and nutmeg and enriched with creamy coconut milk, this dish offers a perfect balance of earthy grain and sweet, silky indulgence. It is a nostalgic 'hug in a bowl' that provides lasting energy and a true taste of authentic island heritage.
🥗 Ingredients
The Porridge Base
- 1 cup Fine Yellow Cornmeal (Ensure it is fine-ground for the smoothest texture)
- 3 cups Water (Divided: 2 cups for boiling, 1 cup for mixing)
- 1 cup Full-fat Coconut Milk (Canned or fresh for richness)
- 1/2 teaspoon Salt (To balance the sweetness)
- 1 piece Cinnamon Stick (Whole)
Sweeteners and Aromatics
- 1/2 cup Sweetened Condensed Milk (Adjust to taste for desired sweetness)
- 1/4 cup Evaporated Milk (Adds extra creaminess)
- 1 tablespoon Pure Vanilla Extract (High quality preferred)
- 1/2 teaspoon Ground Nutmeg (Freshly grated is best)
- 1/2 teaspoon Ground Cinnamon (For extra warmth)
- 1 tablespoon Unsalted Butter (For a silky finish)
Optional Garnishes
- 1/4 cup Fresh Berries (For a pop of color and acidity)
- 1/2 piece Sliced Banana (A classic pairing)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine 2 cups of water, the coconut milk, the cinnamon stick, and the salt. Bring the mixture to a gentle boil over medium-high heat.
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2
While the liquid is heating, place the 1 cup of cornmeal in a small mixing bowl. Pour in the remaining 1 cup of room-temperature water.
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3
Whisk the cornmeal and water together thoroughly until a smooth, lump-free slurry is formed. This step is crucial for preventing clumps in the final porridge.
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4
Once the pot reaches a boil, reduce the heat to medium-low. Slowly pour the cornmeal slurry into the boiling liquid while whisking constantly with your other hand.
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5
Continue to whisk vigorously for 2-3 minutes as the mixture begins to thicken. This prevents the cornmeal from settling at the bottom and scorching.
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6
Cover the pot with a tight-fitting lid and let it simmer for 15-20 minutes. Stir every 5 minutes with a wooden spoon to ensure even cooking.
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7
If the porridge becomes too thick, you can add a splash more water or coconut milk to reach your desired consistency.
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8
Remove the lid and discard the cinnamon stick. Stir in the evaporated milk and the unsalted butter until fully melted and incorporated.
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9
Add the sweetened condensed milk, vanilla extract, ground nutmeg, and ground cinnamon. Stir well to combine all the aromatic flavors.
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10
Taste the porridge. If you prefer it sweeter, add another tablespoon of condensed milk or a pinch of brown sugar.
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11
Simmer for an additional 2 minutes on low heat to allow the flavors to meld together perfectly.
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12
Turn off the heat. The porridge will thicken slightly as it cools. Ladle into warm bowls and serve immediately.
💡 Chef's Tips
Always mix the cornmeal with cold or room-temp water before adding to the boiling pot to avoid 'lumps'—the enemy of good porridge! Use a heavy-bottomed pot (like a Dutch oven) to distribute heat evenly and prevent the bottom from burning. For a vegan version, replace the condensed milk with sweetened condensed coconut milk and use vegan butter. If you have leftovers, thin them out with a little milk when reheating, as cornmeal sets firmly once cooled. Freshly grated nutmeg makes a world of difference compared to the pre-ground variety.
🍽️ Serving Suggestions
Serve hot with a side of hard dough bread (Jamaican 'Hardo' bread) for the most authentic experience. Pair with a hot cup of Jamaican Blue Mountain coffee or ginger tea. Top with a sprinkle of extra cinnamon and a drizzle of honey for added indulgence. Add a handful of raisins or dried cranberries during the last 5 minutes of cooking for a fruity texture. Serve alongside a plate of fried dumplings (festivals) for a hearty weekend brunch.