Jamaican style

Jamaican Polenta Porridge

Recipe / Georgia Harding

This Jamaican-inspired breakfast is a lovely change from oatmeal. In Jamaica, cornmeal porridge is a common breakfast. I’ve replaced the traditional condensed milk with healthier options and I think the ginger honey complements the spices and sweetens it beautifully.

Serves: 2

1 cup water
270mL coconut milk
1 cup coconut water
1 tsp vanilla essence
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup coarse polenta

To serve

1 tbsp honey (or maple syrup for VG option)
¼ tsp ground ginger

In a medium saucepan, bring the water, coconut milk, coconut water, vanilla and spices to the boil. Reduce to a simmer and add the polenta, whisking constantly to begin.

Turn down the heat so the porridge is just breaking bubbles on the surface (not spitting).

Simmer, stirring occasionally for about 30 mins, or until the polenta is soft and creamy. If you are using a finer polenta, it will take less time.

The porridge will thicken as you cook it, but if you feel it needs more water, add as required.

If it sticks to the pan, the heat is too high. Take it from the heat and let it sit for a few mins, stir again and it will come away.

Mix the honey and ginger