Caribbean Cornmeal Porridge

Ingredients

• 1 cup fine cornmeal
• 2 cups coconut milk
• 2 cups water
• 1 cinnamon stick
• ¼ tsp freshly grated nutmeg
• 2 tbsp maple syrup or condensed milk, plus more to taste
• 1 tsp vanilla
• Pinch of salt

Method

1. Whisk the cornmeal into 1 cup of the water until smooth — this slurry step is the difference between silk and lumps.
2. Bring the coconut milk, remaining water, cinnamon stick, and salt to a gentle boil in a heavy pot.
3. Pour in the cornmeal slurry, whisking the whole time, then drop the heat to low. Simmer 15 minutes, stirring often and scraping the bottom — it thickens as it goes.
4. Stir in the nutmeg, vanilla, and sweetener. It should fall lazily off the spoon; loosen with more coconut milk if it stands up on its own.
5. Fish out the cinnamon stick and serve hot, with extra condensed milk swirled on top for the full island experience.