Jamaican Turn Cornmeal

original post: http://greedygirlcooks.blogspot.com/2015/04/one-meal-two-ways.html

Ingredients

3 tablespoon butter or coconut oil

1 large onion chopped

1 large tomato chopped

½ cup chopped Scallion

1 tablespoon Thyme

1 teaspoon minced Scotch bonnet pepper

3 ½ cups coconut milk

1 tablespoon ground allspice

2 tablespoon sugar

1 tablespoon salt

2 cloves garlic grated

2 ½ cups cornmeal

Instructions

• In a large pot on high heat melt the butter or oil
• Sauté the onion, tomato, scallion, thyme and scotch bonnet pepper until they are fragrant and softened
• Add the coconut milk and bring to a boil
• Add allspice, sugar, salt and grated garlic to the milk mixture and stir until dissolved
• Add the cornmeal and immediately begin stirring so that it does not clump up, it will thicken considerably
• Stir until all the cornmeal has absorbed the coconut milk mixture smooth out the top reduce the heat to med/low place a very damp paper towel on the surface of the cornmeal cover and allow it to cook for 10 minutes
• After the 10 minutes stir and check to make sure the cornmeal is not burning. Replace the damp paper towel and continue to cook for another 10 minutes
• After the 20 minutes of total cooking has elapsed give it a final stir, it should be thick but still slightly creamy, serve.

Greedy tips:

• Make sure to thoroughly mix the cornmeal mixture s that there are no clumps of uncooked cornmeal in the finished product