Turn Cornmeal

February 11, 2022

Check out this classic Jamaican dish made with seasoned cornmeal cooked in coconut milk with pigeon peas, aromatic herbs and, spices. It is flavorful and quite a tasty dish on its own or served with a stew or curry.


  • 2 cups GRACE Classic Coconut Milk (Buy Now)
  • 1 1/2 cups Grace Pigeon/Gungo Peas (Buy Now)
  • 1/4 tsp Ocho Rios AllSpice Pimento (Buy Now)
  • 2 cups Grace Fine Enriched Yellow Cornmeal (Buy Now)
  • 2 cups water
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 green onions, chopped
  • 4 sprig fresh thyme, or 1 teaspoon dried
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Butter
  • 1 teaspoons salt
  • 1 Scotch Bonnet pepper


        • Pour coconut milk, water, pigeon peas, garlic. onion, green onion, thyme, allspice, garlic powder, butter, salt and pepper in a large saucepan on medium-high. Bring to boil.
        • Slowly pour cornmeal while stirring constantly with a large spoon until thickened. Reduce heat to low, cover, and allow to cook for about 10 minutes. Uncover, stir and cover again to cook for another 10 more minutes.
        • Enjoy
        • Preparation: 10 mins
        • Cook Time: 20 mins
        • Ready in: 30 mins
        • Serves: 8 people
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