Caribbean Polenta (turbo recipe)

Like polenta. I got this recipe from “An Embarrassment of Mangoes”, an awesome book about a couple from Toronto who take two years to sail down to the Caribbean. This particular recipe is so good that we make it all the time.

3 cups coconut milk (approximately)

1 Tbsp butter

1/2 tsp salt

1 cup yellow cornmeal

In an saucepan over medium heat, combine coconut milk, butter and salt. Bring to a gentle boil.

Gradually stir in cornmeal. Lower heat and cook for about 5-10 minutes, stirring constantly with a wooden spoon to prevent sticking.

The recipe calls for you to pour it into another pan, allow it to set, and then cut it and eat it. You can DO that, but it is better with this turbo addition …

Dice up some peppered salami, and kernel corn. Add to the polenta once all the corn meal is in. Keep in mind that you can always thin it out if it appears too thick — no worries there.

Then just spoon it on to your plate, with the other Caribbean-inspired foods on your plate.

For more information: Click here to visit Will Clower’s website.