Turn Cornmeal

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.

INGREDIENTS:

• 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

DIRECTIONS: 

• 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