Caribbean Cornmeal Porridge

Ingredients

• Polenta / Coarse Cornmeal

  100 g

  $0.30

• Coconut milk

  1 cup

  $0.90

• Milk

  1 cup

  $0.30

• Sweetened Condensed Milk

  2 tbsp

  $0.34

• Ground Cinnamon

  1/2 tsp

  $0.01

• Whole Nutmeg

  1/4 tsp

  $0.01

• Pure Vanilla Extract

  1/2 tsp

  $0.05

• Salt

  1/4 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

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• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

Preparation

1. 1

   Whisk the cornmeal with 1/2 cup of cold water in a bowl until smooth to eliminate lumps.

2. 2

   In a medium pot, bring the coconut milk, milk, cinnamon, grated nutmeg, and salt to a gentle simmer over medium heat.

3. 3

   Slowly pour the cornmeal slurry into the hot milk, whisking constantly to ensure a lump-free texture.

4. 4

   Reduce heat to low and simmer for 8 to 10 minutes, stirring frequently with a wooden spoon until thick and smooth.

5. 5

   Stir in the sweetened condensed milk and vanilla extract.

6. 6

   Ladle into warm bowls and serve hot, dusted with extra nutmeg if desired.