Preparation time 15mCooking time 1h


For 6 Person(s)


  • 2 tablespoon(s) Grace Margarine
  • 3 stalk(s) escallion, chopped
  • 1 medium onion, chopped
  • 2 clove(s) garlic, chopped
  • 1 sprig(s) thyme, chopped
  • 1/2 medium scotch bonnet pepper, deseeded and chopped
  • 3 cup(s) Grace Coconut Milk
  • 5 cup(s) water
  • 1 packet(s) Grace Cornmeal
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 4 ounce(s) Anchor Mild Cheddar Cheese, shredded
  • 4 ounce(s) breadcrumbs
  • 1 teaspoon(s) paprika

Turn Cornmeal with a Difference Directions

  1. In a heavy bottom saucepan melt Grace Hello Margarine, add chopped escallion, onion, garlic, thyme and scotch bonnet pepper; saute for 2 minutes.
  2. Add Grace Coconut Milk and 3 cups water and bring to a boil.
  3. Combine Grace Cornmeal, salt and black pepper, and mix well.
  4. Add remaining 2 1/2 cups water to cornmeal mixture and mix to soften.
  5. Scrape cornmeal mixture into boiling coconut milk mixture and stir constantly to avoid lumping.
  6. Cook for 20 minutes on a low flame while stirring constantly.
  7. Scrape into a greased 3 quart casserole and top with shredded cheese, breadcrumbs and paprika.
  8. Bake at 180°C/350°F for 30 minutes.

    Recipe Note: 1 packet Grace Cock Soup Mix may also be added right after the Grace Coconut Milk.

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