Add 4 cups water and 1/4 tsp salt to a small saucepan and put it to boil.
Combine the cornmeal, 1 1/2 cup cool tap water, coconut milk, 1 tbsp sugar, and half portion of the spices (vanilla, nutmeg, cinnamon) in a medium bowl, then use a large fork to whisk the mixture thoroughly. Set the mixture aside until the pot of water boils.
When the water comes to a boil, stir the bowl of cornmeal mixture again for 10 seconds then carefully pour it into the boiling water.
Immediately reduce the heat to medium-low and stir the pot briskly with the fork for 15 seconds.
Cover the pot and then set a timer for 20 minutes.
Use the fork to briskly stir the pot every 5 minutes (for about 10 secs.). Be careful not to let the hot cornmeal splash/'pop' on you. You can get badly burnt by hot cornmeal porridge. This is why it's important to cook the porridge on medium-low to low heat.
Re-cover the pot and only uncover to stir the pot. Always approach the pot of cornmeal porridge with caution while it cooks.
Add the bay leaves in the last 5 minutes of cook time.
After the porridge has cooked for 20 minutes, turn off the heat.
Add the remaining spices and condensed milk to the pot and stir until completely combined.
Taste the porridge for the desired flavour and sweetness. If needed, add a little more sugar or condensed milk. If the porridge is a little too thick, add a bit more coconut milk.
Stir all ingredients well and serve warm.
Bless up and enjoy it.
Please remember to come back to rate and review this recipe as soon as you’ve tried it. xoxo