Jamaican Cornmeal Porridge Recipes

JAMAICAN CORNMEAL PORRIDGE

Steps:

• Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
• Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
• Remove from heat, cover, and let cool before serving, about 5 minutes.

JAMAICAN CORNMEAL PORRIDGE RECIPE

Steps:

• Add 2 1/2 cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
• Meanwhile, add 1 cup cornmeal and 1 1/2 cup water to a large mixing cup and whisk until smooth.
• Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
• Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
• Serve and enjoy.

JAMAICAN (CORNMEAL) PORRIDGE

Steps:

• Bring salted water to a boil.
• Combine cornmeal and flour together in a bowl.
• Add milk slowly to make a smooth paste.
• Stir cornmeal paste into boiling salted water.
• Cover and cook on low heat for 15 minutes.
• Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
• Sweeten with condensed milk.
• Serve hot.