Читать книгу Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition - Ramin Ganeshram - Страница 19

CORNMEAL PORRIDGE

SERVES: 4

Cornmeal Porridge differs from Fresh Corn Porridge (opposite page) in that it uses cornmeal instead of fresh corn and evaporated milk instead of coconut milk. Use finely ground cornmeal for this dish or you’ll have a porridge that is more grainy, like grits.

⅓ cup finely ground cornmeal

¼ teaspoon ground nutmeg

1-inch cinnamon stick or 1 teaspoon ground cinnamon

¼ cup light brown sugar

1 cup evaporated milk

⅛ teaspoon coarse salt

1 Bring 2 cups of water to a boil in a medium saucepan and add the cornmeal.

2 Add the nutmeg and cinnamon stick and reduce heat to low. Simmer until the mixture is thickened, about 10 to 12 minutes.

3 Stir in the sugar, milk, and salt and mix well. Simmer for 2 to 3 minutes more. Serve hot.