Caribbean Cornmeal Porridge

The aromatic smell of star anise, cinnamon and nutmeg floating through the kitchen takes me back to my childhood. Parents always felt you should start the day on a 'full stomach', and what better way to pack a punch than a nice bowl of cornmeal porridge!

Caribbean Cornmeal Porridge

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Serves 3

Ingredients

• 1 cup coarse or fine cornmeal (semolina)

• 3 cups water

• 1 star anise

• 1 tsp cinnamon

• 1 tsp nutmeg

• ½ tsp salt

• 1 cup evaporated mile or whole milk

• 1 cup sweetened condense milk

• Sugar to sweeten to your taste

Instructions

1. Add 2 cups water, the star anise, cinnamon, nutmeg, and salt to a heavy large saucepan, and bring to a boil.

2. In a bowl, mix 1 cup water with the cornmeal and stir until all the cornmeal is wet. This will help to prevent clumps and give a nice smooth porridge.

3. Pour the cornmeal into the saucepan gradually, whisking or stirring continuously until you have added all.

4. Reduce the heat to low and cook until the mixture thickens - about 10 minutes. Stir the pot regularly to prevent any lumps.

5. Add the all the milk and stir well, ensuring it is fully combined. Adjust consistency by adding extra water, if desired. Cook for another 2 – 3mins, stirring regularly.

6. Remove from the heat (add additional sugar if desired) and let sit for 5-10mins, then serve with a dash of nutmeg, and enjoy!

Serves 3