Jamaican Cornmeal Porridge has been a household name for the longest time and is enjoyed by Jamaicans at breakfast time. Make this recipe and enjoy its tastiness.
Add Cornmeal to a bowl and add enough water to cover the cornmeal.
Use a fork to stir the cornmeal and the water so it moves freely in the bowl.
Bring the 3 cups of water to boil then reduce heat to medium.
Pour the cornmeal mixture into the pot of boiling water and stir with fork continuously for 5 mins.
Stir in figure 8 to prevent cornmeal from forming lumps.
Continue to stir but be careful as it should come to a boil and it will pop and burn. Be careful you can reduce heat as well as take the pot off and back on to reduce popping.
Cover pot and allow porridge to cook for another 15 mins, stir occasionally.
Turn the flame off and keep the pot on the hot burner.
Add Vanilla extract, Nutmeg, Cinnamon, Sugar and Condensed Milk to Sweeten. Sweeten to Taste.
Serve hot in bowls and sprinkle Cinnamon.
Be careful as it should come to a boil and it will pop and burn. Be careful you can reduce heat as well as take the pot off and back on to reduce popping. Serve with National Water Crackers or Hardough Bread.