Jamaican cornmeal porridge with nutmeg

Ingredients

For 1 serving

• Corn flour45 g
• Coconut milk50 ml
• Rice milk150 ml
• Nutmeg1 pinch
• Cinnamon1 pinch
• Vanilla extract1 teaspoon
• Banana80 g
• Maple syrup1 teaspoon

Method

1. In a cup, mix the cornmeal with a little cold water, stirring with a fork until there are no lumps: added dry to hot liquid it would form little balls.
2. In a small pan, warm the coconut milk with the rice drink, nutmeg, cinnamon and vanilla over a medium heat until simmering.
3. Pour in the cornmeal mixture in a thin stream, whisking, lower the heat and cook for 10 minutes, stirring often, until the porridge is thick, creamy and no longer tastes of raw flour.
4. Turn off the heat and sweeten with the maple syrup; peel and slice the banana.
5. Pour the porridge into a bowl and serve with the sliced banana.