Creamy Caribbean Cornmeal Porridge
By Quin Liburd · butterbeready.com
35 minServes 4
A smooth, creamy porridge of cornmeal simmered in coconut milk with warm spices, sweetened with brown sugar and condensed milk.
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| prepCombine cornmeal with 1 cup / 240 ml water in a bowl; set aside | ||||
| 720 ml water (for the pot) | Simmer pot base 10–12 min | Pour in slurry, whisk constantly, cover | Simmer on low 10–15 min until tender | Stir in condensed milk, vanilla & allspice; remove bay leaf & cinnamon sticks |
| 1 (400 ml) can full-fat coconut milk | ||||
| 1 bay leaf | ||||
| ¼ teaspoon kosher salt | ||||
| 100 g packed dark brown sugar | ||||
| 2 cinnamon sticks | ||||
| 160 g fine yellow cornmeal | Whisk cornmeal slurry | |||
| 240 ml water (for the slurry) | ||||
| 120 ml sweetened condensed milk | ||||
| 1 tablespoon vanilla essence | ||||
| ½ teaspoon ground allspice, plus more for garnish | ||||
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