How to make Jamaican Cornmeal Porridge-

How to make Jamaican Cornmeal Porridge-

How to make Jamaican Corn Meal Porridge-
I will be showing you how to make Jamaican corn meal porridge with Almond Milk. It is one of the most satisfying and filling Jamaican breakfast item. Cornmeal porridge can be enjoyed any day of the week and at any time of the day for even lunch or dinner. Almost every child in Jamaica knows how to cook Jamaican cornmeal porridge. The ingredients are listed below as well as the detail method.
In addition to Condensed Milk as a part of the ingredients for this Jamaican Cornmeal Porridge, feel free to use any other milk, in this case I used Almond because that was what I had at the time. You can use coconut milk or any other boxed milk.
There are many types of Jamaican cornmeal porridge recipes, at the end of the day, they are all tasty.

8 cups Water for boiling ( these measurements serve at least 4 people).
2.5 cups Water (this is for creating the cornmeal mixture)
2 cups Fine Corn meal
1 cup milk. (coconut milk, 2%, whole milk…..any milk of choice)
2 tbsp. Vanilla
1/2 cup. Brown Sugar
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon Powder
1/2 can Sweetened Condensed Milk

Bring water to a bowl then add salt and cinnamon powder (this can also be added at the beginning).
In a bowl add cornmeal and some water and mix until you achieve a smooth lump free solution.
In boiling water, slowing pour cornmeal mixture, constantly stirring to prevent lumps.
Cover and let cook for 20 minutes on low-medium heat. Stir constantly, be careful when stirring.
Add nutmeg after cornmeal has been cooked and stir to prevent nutmeg clumps, add milk, stir.
Cover or half cover and let boil for another five minutes.
Sweeten to taste with condensed milk, add vanilla or any other flavoring.
Taste test and adjust sweetness to your desire.
Your Cornmeal Porridge is now ready to be enjoyed.

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