Morgan’s Jamaican Cornmeal Porridge

Ingredients

• 1 cup organic cornmeal, soaked in 1 cup room-temperature water for 5 -10 minutes
• 3 cups water
• 1 can organic coconut milk (I prefer gum free)
• A few bay leaves
• 1/4 tsp. Himalayan pink salt (or salt you have on hand)
• 1/2 cup coconut sugar (or regular sugar you prefer)
• 2 tsp. vanilla extract
• Condensed coconut milk to taste (make by boiling 1 cup coconut cream or coconut milk with 1/4 cup maple syrup or coconut sugar until thick)
• Nutmeg to taste (to top off bowls)

Instructions

1. 1

   Combine and heat coconut milk, bay leaves, salt, and 3 cups of water over high heat until boiling.

2. 2

   Whisk in cornmeal mixture with its water, then lower the heat to a simmer. Whisk frequently to prevent lumps and until the cornmeal has thickened and cooked through (about 20 minutes). Add in more water if the cornmeal gets too thick.

3. 3

   Remove bay leaves and stir in coconut sugar, vanilla extract (I love Simo’s, a Jamaican woman-owned brand!) and condensed milk to taste. Top with nutmeg to taste and enjoy.