Jamaican Turn Cornmeal

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups coconut milk

2 cups water

1 1/2 cups cooked pigeon peas (or substitute with cooked black-eyed peas, lentils, or split chickpeas)

3 teaspoons garlic paste

1 small onion (finely chopped)

2 spring onions (chopped)

4 sprigs fresh thyme

1/4 teaspoon allspice powder

1/2 teaspoon garlic powder

1 tablespoon butter

1 teaspoon salt

1/4 teaspoon cayenne pepper (adjust to taste)

2 cups fine cornmeal

Directions

In a large saucepan over medium-high heat, combine coconut milk, water, pigeon peas (or substitute), garlic paste, onion, green onion, thyme, allspice, garlic powder, butter, salt, and cayenne pepper. Bring to a boil.

Slowly pour in the cornmeal while stirring constantly with a large spoon until the mixture thickens.

Reduce heat to low, cover, and let cook for about 10 minutes.

Uncover, stir, then cover again and cook for another 10 minutes.

Serve hot and enjoy!

Nutrition

• Calories: 322 kcal
• Total Fat: 16 g
• Saturated Fat: 11 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Sodium: 317 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 8 g