Jamaican Cornmeal Porridge

Name: Jamaican Cornmeal Porridge
Total time: 25 min
Cuisine: Caribbean
Ingredients: 120g fine cornmeal; 500ml water; 400ml coconut milk; 1 cinnamon stick; 0.5 tsp ground nutmeg; 1 tsp vanilla extract; 3 tbsp condensed milk, or maple syrup to taste; 0.25 tsp salt

Creamy, spiced cornmeal porridge cooked with coconut milk, nutmeg and cinnamon. A warm, filling breakfast.

Time25 min
LevelEasy
Costabout £0.41 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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120 gfine cornmeal
500 mlwater
400 mlcoconut milk
1cinnamon stick
½ tspground nutmeg
1 tspvanilla extract
3 tbspcondensed milkor maple syrup to taste
¼ tspsalt

Method

1
Whisk the cornmeal with 200 ml of the cold water until smooth.
2
Put the remaining water, coconut milk, cinnamon stick and salt in a pan and bring to a gentle simmer.
3
Slowly pour in the cornmeal mix, whisking all the time so no lumps form.
4
Cook over a low heat for 12 to 15 minutes, stirring often, until thick and creamy.
14 min
5
Stir in the nutmeg, vanilla and condensed milk. Take out the cinnamon stick. Add a splash of water if it is too thick.
6
Serve hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.