Creamy Caribbean Cornmeal Porridge

Ingredients

• 1 cup fine yellow cornmeal
• 4 cups water, divided
• 1 (14-ounce can) full-fat coconut milk
• 1 bay leaf
• 1/4 teaspoon kosher salt
• 1/2 cup packed dark brown sugar
• 2 cinnamon sticks
• 1/2 cup sweetened condensed milk
• 1 tablespoon vanilla essence (I use vanilla bean paste)
• 1/2 teaspoon ground allspice, plus more for garnish

Instructions

1. 1

   In a medium bowl or glass measuring cup, combine the fine yellow cornmeal with 1 cup of water and mix to combine. Then set the mixture aside.

2. 2

   In a large pot over medium heat, add 3 cups of water, coconut milk, the bay leaf, salt, brown sugar, and cinnamon sticks and stir to combine. Let the mixture simmer until heated, about 10-12 minutes.

3. 3

   Then pour the reserved cornmeal mixture into the same pot with one hand while whisking constantly with the other hand to avoid any lumping. Cover the pot with a lid, reduce the heat to low, and let the mixture continue cooking while going back to whisk every so often, about 10-15 minutes…or until the porridge is tender with no grittiness.

4. 4

   When the mixture begins to bubble, add in the sweetened condensed milk, vanilla essence, and ground allspice and stir to combine. Then remove the porridge from heat- discard the cinnamon sticks and bay leaf. Serve the creamy cornmeal porridge immediately in bowls with an extra garnish of ground allspice or ground cinnamon! Enjoy!