Jamaican Cornmeal Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This can be served hot as a polenta type of consistency or molded onto a plate, thickening as it cools. A great combo of flavors Ingredients:
2 tablespoons vegetable oil |
1 onion -- finely chopped |
3 whole scallions -- finely sliced |
1 tomato -- chopped fine about 1/2 cup |
1/4 sweet pepper -- green or red, seeded and chopped |
3 okra -- sliced, optional |
4 cups coconut milk |
2 cups cornmeal -- coarse |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 scotch bonnet chili pepper - seeded and minced |
1/4 teaspoon dried thyme |
Directions:
1. In a medium-sized skillet, bring the oil over medium-high heat until it is very hot.
2. Add the onion, scallions, tomato, sweet pepper and okra.
3. Cook, stirring, until well blended and slightly dry, about 2 minutes.
4. Remove from the heat.
5. In a thick-bottomed saucepan, heat the coconut milk over low heat.
6. Add the cornmeal, cooked vegetables, salt, black pepper, Scotch bonnet pepper and thyme.
7. Cook for 20 minutes, turning frequently with a large, strong
8. utensil.
9. If serving immediately, spoon the cornmeal directly onto the plates.
10. Otherwise, place the mixture a serving dish and form it into a mold.
11. When you are ready to serve, cut it into wedges.
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