Jamaican Cornmeal Porridge

Add the coconut milk, water, vanilla extract, nutmeg, and cinnamon into a heavy-bottomed large saucepan and slowly bring to a boil.

Then, slowly add in the cornmeal, whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon.

Then cover and stir every 8 or so minutes until the cornmeal is cooked. The whole cooking process takes about 45 minutes. The cornmeal is cooked when very thick and falls away from the side of the pan.

When the cornmeal porridge is cooked, stir in maple syrup and condensed coconut milk, switch off the heat, and serve warm.

Coat your oven-safe Pyrex dish with cooking spray or olive oil to reduce the sticking of the cornmeal.

Add the cornmeal, 2 cups of milk, 2 cups of water, maple syrup, and vanilla extract to the bowl and mix well.

Add 1 cup of water to the Instant Pot insert, then place the trivet in the bottom and set the bowl of cornmeal on top of the trivet.

Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 9 minutes.

Switch off the Instant Pot to avoid further cooking. Allow a 3 minutes NPR (natural pressure release) before manually releasing any remaining pressure.

Open the lid and whisk the cornmeal until the ingredients are thoroughly blended, and the mixture is nice and creamy. Next, stir in the rest of the milk.

Carefully remove the bowl of Instant Pot Cornmeal porridge, decant into serving dishes, and add top with maple syrup and nuts.