Cornmeal porridge is one of my favorite, most comforting Jamaican dishes. I always ask my mom to make it when I am home, especially during the winter months. My mother had a bit an aversion to it, mostly because she ate it almost every morning in boarding school growing up in Jamaica. That led her to dislike it as an adult. Too much of a good thing I suppose. But slowly she has let that go so she is back on the cornmeal porridge train. I luckily never had that problem.
Be sure to use a fine cornmeal, not a coarse ground. It will make a huge difference with your result. Also, when making the cornmeal, be sure to keep stirring. It can get lumpy VERY quickly if left sitting.
- 2 cups of cornmeal
- 1/4 tsp salt
- 2 cups of water
- 2 cups of whole milk
- 2 and 1/4 tsp of vanilla extract
- 1/2 tsp of a nutmeg
- 1 tsp cinnamon
- 1 cup evaporated milk
- 3/4 tsp salt
- 1/4 cup condense milk
- Blackberries (optional)
- Add cornmeal, 1/4 tsp of salt, and water to a saucepan over medium heat to soften toe cornmeal.
- When the mixture starts to thicken and the cornmeal softens (after about 3 minutes) add 1 cup of whole milk, 1 tsp vanilla, 1/ tsp of nutmeg, 1/2 tsp of cinnamon. Keep stirring with a wooden (or plastic) spoon for about two minutes.
- After this add the rest of your ingredients to the mixture and keep stirring until you get a thickened texture.
- Top with blackberries or any fruit of your choice. Top with a bit of ground nutmeg. Enjoy!
Photography by Tiffanie Graham