Jamaican Cornmeal Porridge: Creamy Coconut Milk Porridge with Cinnamon and Nutmeg

Whisk the cornmeal with the 1 cup of cold water in a bowl until completely smooth. Starting with cold water is the trick that prevents lumps later.

Serves 4

Ingredients

• 1 cup (150 g) fine yellow cornmeal
• 1 cup (240 ml) cold water, for slurrying the cornmeal
• 3 cups (720 ml) water, for the pot
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
• 1/2 teaspoon freshly grated nutmeg, plus more for serving
• 1/4 teaspoon fine sea salt
• 1/3 cup (100 g) sweetened condensed milk, plus more to taste
• 1 teaspoon pure vanilla extract
• 2 bay leaves (optional, traditional)
• 1 tablespoon brown sugar, for sprinkling

Instructions

1. Whisk the cornmeal with the 1 cup of cold water in a bowl until completely smooth. Starting with cold water is the trick that prevents lumps later.
2. Bring the 3 cups of water, the coconut milk, cinnamon sticks, bay leaves and salt to a gentle boil in a heavy-bottomed saucepan over medium heat.
3. Give the cornmeal slurry a quick stir, then pour it into the pot in a slow, steady stream while whisking constantly.
4. Keep whisking for 2 to 3 minutes until the porridge begins to thicken and no lumps remain, then reduce the heat to low.
5. Cover partially and simmer for 15 to 20 minutes, stirring every few minutes and scraping the bottom, until the cornmeal tastes fully cooked and the porridge is thick but still pourable.
6. Stir in the nutmeg, vanilla and condensed milk. Taste and add more condensed milk if you like it sweeter, or a splash of hot water if it has thickened too much.
7. Fish out the cinnamon sticks and bay leaves, then ladle the porridge into warm bowls.
8. Finish each bowl with a sprinkle of brown sugar and a fresh grating of nutmeg, and serve right away while it is steaming.
9. Cornmeal porridge, known across Jamaica simply as 'pap', is the island's classic breakfast, sold from street-side pots before sunrise and spooned up by schoolchildren and grandparents alike. The combination of coconut milk, cinnamon and nutmeg reflects the island's spice-trade history, and the dish is prized for being filling enough to carry you through to lunch. On a cool autumn morning it does the same job as oatmeal, only silkier and more fragrant.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 7g
• Fat: 20g
• Carbohydrates: 47g
• Fiber: 3g
• Sugar: 17g
• Sodium: 190mg