Prep 5 mins
Cook 40 mins
one of my favorite dishes when in jamaica. and this from someone who doesn't normally like hot cereals.
- 4 cups water
- 1⁄2 teaspoon salt
- 1 cup fine yellow cornmeal
- 1 tablespoon flour
- 1 cup milk (or soy milk)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- 2 tablespoons condensed milk
- 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 slow heat for 15 minutes.
- Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
- Sweeten with condensed milk.
- Serve hot.
traditional Jamaican cornmeal porridge does not call for flour
Great recipe. My DH is Jamaican so this is a staple for breakfast. My son is allergic to wheat so i used spelt flour. Instead of regular milk, I used 1C coconut milk. Though this is best with condensed milk (and i usually add much more than 2tbs) i was out, so i used 1/2C evap mik plus 7tbs sugar. It turned out creamy, with just the right amount of sweetness. I've never combined flour with the cornmeal before though but it worked very well. Thanks for a great recipe!
To avoid lumps you have to stir while adding the cornmeal in the salted boil water. stir until it starts thickening , then you stop stirring and add the spices and then sweeten. I make this twice a a week for my baby. I don't add flour though.