Recipe
Jamaican Cornmeal Pudding Recipe
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Midgelet / All my dishes 11 months ago
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
Prep:15m Cook:20m Servings:6
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 Midgelet |
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Fans
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 [about 1/4 cup]
- 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
- In a medium-sized skillet, bring the oil over medium-high heat until it is very hot.
- Add the onion, scallions, tomato, sweet pepper and okra.
- Cook, stirring, until well blended and slightly dry, about 2 minutes.
- Remove from the heat.
- In a thick-bottomed saucepan, heat the coconut milk over low heat.
- Add the cornmeal, cooked vegetables, salt, black pepper, Scotch bonnet pepper and thyme.
- Cook for 20 minutes, turning frequently with a large, strong
- utensil.
- If serving immediately, spoon the cornmeal directly onto the plates.
- Otherwise, place the mixture a serving dish and form it into a mold.
- When you are ready to serve, cut it into wedges.
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lacrenshaw 11 months ago said:
Indeed, midge. A glorious addition to the GR family of recipes!
Lorraine
momo_55grandma 11 months ago said:
Awsome recipe love the flavor and combos. thanks high5
jimrug1 11 months ago said:
Yummm I like this alot...
crabhappychick 11 months ago said:
How very interesting! Printing and trying!
minitindel 11 months ago said:
Ooooooo yummmmmmmm i love it
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