Creamy Jamaican Cornmeal Porridge
This is proper morning comfort. Cornmeal porridge was always bubbling on the stove growing up — warm, creamy, spiced just right, and guaranteed to set yuh up for the day. Simple ingredients, slow stir, and plenty love. Nuh rush it — let di porridge talk to yuh.
Ingredients
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1½ cups fine cornmeal
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1½ litres water
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2 cinnamon sticks (or 1 tsp ground cinnamon)
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400ml coconut milk
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1 tsp vanilla extract
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200ml condensed milk
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½ cup brown sugar (adjust to taste)
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¼ tsp freshly grated nutmeg (or ½ tsp mixed spice)
Method
Add the cornmeal to a large bowl and gradually whisk in about 1 cup of water until smooth and lump-free. Take yuh time here — smooth porridge is di goal.
Pour the remaining water into a saucepan and bring to a boil over medium heat. Add the cinnamon sticks and let them infuse for a minute or two.
Slowly pour the cornmeal mixture into the boiling water, stirring constantly. Keep stirring for 5–7 minutes until the porridge thickens and starts to bubble gently. Don’t stop stirring — cornmeal nuh like to be left alone.
Once thick, turn the heat to low and stir in the coconut milk, vanilla extract, condensed milk, and brown sugar. Mix well until creamy and glossy.
Finish with grated nutmeg (or mixed spice), give it one last stir, and let it simmer gently for another minute.
Remove from the heat and rest for a minute before serving. Serve warm — thick, creamy, and full of comfort.
