Jamaican Turned cornmeal (polenta)

 

Ingredients

1 small tomato

1 small carrot

1 onion

¼ small cabbage

Garlic to taste

1 Scotch bonnet pepper or habanera pepper (optional)

1 cup course ground cornmeal (polenta)

3 cups water

 

Method

 

Chop onions, carrot and tomatoes and add to the pan of water

Shred cabbage roughly and add to pan with habenera

Season water with garlic, stock and a dash of black pepper and bring to the boil.

 

Slowly pour the cornmeal into the water in the pan with one hand and stir constantly with a wooden spoon with the other to avoid clumps of polenta forming.

 

Allow the mixture to simmer on medium heat for about 15 minutes, to have a soft consistency you may want to add more water.

 

Serve the cornmeal with chick pea tomato gravy or with a savoury vegetarian meat dish of your choice.

 

Warning: Cornmeal has a volcanic quality while being cooked.

 

Tip

Remember to season this dish well as the cornmeal will be bland without adequate seasoning or a sufficiently savoury accompaniment.  This works well with the addition of any intensely flavoured savoury ingredients too.

 

Polenta sets once cool.  You can shape it into loaves and allow it to set if you wish, this can then be sliced and fried to reheat or microwaved.

 

You can use this mixture as a stuffing for cabbage leaves or other soft vegetables to provide a firm contrast.