Jamaican Turn Cornmeal

Ingredients

2 tbsp grace hello margarine

2 stalks escallion, chopped

1 medium onion, chopped

2 cloves garlic, chopped

1 sprig thyme, chopped

1?2 scotch bonnett pepper, deseeded and chopped

3 cups coconut milk

5 1?2 cups water

1 packet cornmeal

1 tsp salt

1 tsp black pepper

4 oz cheddar cheese, shredded

4 oz breadcrumbs

1 tsp paprika

Preparation



Melt margarine in a heavy bottom saucepan, add chopped escallion, onion, garlic, thyme and scotch bonnet pepper. Sauté for 2 minutes. Add coconut milk and 3 cups water and allow to come to a boil. Combine cornmeal with salt and black pepper, mix well. Add 2½ cups water to cornmeal mixture and mix to soften. Scrape cornmeal mixture into boiling coconut milk mixture and stir constantly to avoid limping. Cook for 20 minutes on a low flame, stirring constantly. Scrape into a greased 2 litre casserole dish and top with shredded cheese, breadcrumbs and paprika. Bake at 180ºC (350ºF) for 30 minutes.