Cornmeal Porridge
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
12 8
- Serves:
- 8
ingredients
- 3 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1 1⁄4 cups fine yellow cornmeal
- 1⁄2 cup coconut cream
- 1⁄4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 pinch nutmeg, per person
- 1⁄2 cup condensed milk
directions
- 1. Bring water to boil and add salted.
- 2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
- 3. Add coconut cream.
- 4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
- 5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
- 6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.
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RECIPE SUBMITTED BY
<p>Ajeen Beckford, Jamaican born started is culinary career at age 15 at the Morgan's Harbour Hotel in Port Royal Jamaica while he was attending high school. His passion grew tremendously as the years went by, at age 19 he worked as a commis chef on Caribbean Cruise Vessel for 6 months, then moved on to Barbados as a Sous chef before returning to Jamaica and started working with Weddings and Event Planners. While his career developed, he worked with a number of local restaurants and chefs across the Island. Ajeen completed his chef Certificate program from NCTVET C/O HEART TRUST NTA, Jamaica.</p>
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<p> In 2007 Ajeen competed in the Eastern Caribbean Cook Off and was awarded 1<sup>st</sup> runner up chef of the Caribbean. Shortly after he started working with boxing legend Lennox Lewis and the Tryall Club Montego-Bay as a Sous Chef. A supervisory stint at Beach Resort Couples Swept Away before landing a job at Our Past Time Beach Resort as Head Chef and Restaurant manager. While at Our Past Time he unleashed his version of cookery which can only be described as a French Jamaican Caribbean fusion. The contemporary approach to French Caribbean cookery sparked an overwhelming response which took his talent across the Caribbean.</p>
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<p> The birth of French Caribbean cookery resulted in the restaurant receiving the New Millennium Golden Award, in addition Ajeen was awarded the Cambridge Award of Achievement, Entered Stanford’s Black Book Who’s Who among Professionals and entrepreneurs in additional to numerous regional and local awards throughout the US and Caribbean. The new and exciting cookery grabbed the attention of international foodies which resulted in Ajeen flying from country to country hosting major culinary events such as Good Foods Canada, performing on the Food Network, French Regional Gastronomy Festival in Guadeloupe to name a few. Ajeen completed his Gourmet Chef and Nutritionist program with honors at Ashworth College in Atlanta Georgia. He moved to Canada April 2010 and started The Professional Chef Service & Catering Company with emphasis on bringing French Caribbean Gourmet Cookery to Canadians. His passion and his creation of French Caribbean fusion has resulted in him being shortlisted in the top 30 persons or Business across the world to receive the 2014 International Gastronomy Award for Hotel & Restaurant Quality</p>