Jamaican Cornmeal Porridge

Ingredients

• 160 g (1 cup) fine yellow cornmeal
• 950 ml water, divided
• 1 x 400 ml tin coconut milk
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1 1/2 tsp vanilla extract
• Large pinch of salt
• 150 g (1/2 cup) sweetened condensed milk, plus more to serve

Before you cook

• Whisk the cornmeal with 350 ml of the cold water in a jug until it is completely smooth and no lumps remain.
• Grate the nutmeg.

Steps

1. Pour the remaining 600 ml water and the coconut milk into a heavy saucepan.
2. Add the salt and bring the liquid to a boil over medium-high heat.
3. Pour the cornmeal slurry into the boiling liquid in a thin stream, whisking constantly as you go.
4. Keep whisking for 2 minutes until the porridge thickens and turns smooth.
5. Turn the heat to its lowest setting and cover the pan.
6. Cook for 15 minutes, lifting the lid to stir every 5 minutes so the base does not catch.
7. Stir in the cinnamon, nutmeg, allspice and vanilla.
8. Cook for 3 more minutes to take the raw edge off the cornmeal.
9. Take the pan off the heat and stir in the condensed milk.
10. Taste, add more condensed milk if you want it sweeter, then ladle into bowls.