Cornmeal porridge

Whisk 50 g fine cornmeal into 150 ml cold water until smooth, then gradually whisk it into 350 ml simmering water or milk. Cook gently for 10–15 minutes, stirring often and scraping the bottom of the pan.

For a sweet bowl, add cinnamon, nutmeg and a little vanilla; Jamaican-style versions often use milk and condensed milk too. For a savoury porridge, leave out the sweeteners and try butter, cheese or a pinch of salt.

Yes. Cool it promptly, refrigerate in a covered container and use within two days; it will thicken as it stands. Reheat gently in a saucepan, stirring in milk or water until it is smooth and steaming hot.

They are both made from maize, but cornmeal porridge is usually cooked to a soft, spoonable consistency and often served sweet. Polenta is commonly cooked as a savoury dish and may be made thicker so it can set when cooled.

Fine polenta can work in much the same way, though it may need longer to soften. Semolina is another option for a smooth hot cereal, but it is made from wheat and has a different flavour and texture.

Either: Jamaican cornmeal porridge is a well-known sweet version, often flavoured with cinnamon and nutmeg. In other meals, a plain or savoury version can be served alongside vegetables, beans or stews.