Porridge is the classic Jamaican breakfast, and cornmeal is the most loved version — rich with coconut milk and warming spices, finished with a generous swirl of sweetened condensed milk. The whole trick is whisking to keep it silky-smooth and lump-free.

Ingredients

  • 1 cup fine cornmeal
  • 2 cups water (plus extra for mixing)
  • 2 cups milk
  • 1 cup coconut milk
  • 1 cinnamon stick (or 1 tsp ground)
  • ½ tsp grated nutmeg + 1 tsp vanilla
  • Pinch of salt
  • Sweetened condensed milk and/or sugar, to taste

Method

  1. In a bowl, stir the cornmeal with about a cup of cold water until completely smooth — this slurry prevents lumps.
  2. In a pot, bring the 2 cups water to a boil with the cinnamon, nutmeg and salt.
  3. Lower the heat and slowly pour in the cornmeal slurry, whisking constantly. Cook gently, stirring, for 5 minutes — it will thicken.
  4. Add the milk and coconut milk and continue simmering and stirring 10–15 minutes until thick, smooth and creamy.
  5. Stir in the vanilla, then sweeten with condensed milk and/or sugar to taste. Serve hot, with extra nutmeg on top.

🥄 Smooth, not lumpy

Two rules: always mix the cornmeal with cold water first, and never stop stirring once it's in the pot. Too thick? Loosen with a splash of milk.