Recipe Of The Week: Turn Cornmeal

1 lb cornmeal                                       1 cup cherry tomato
4 cups coconut milk                             2 sprigs thyme
2 oz butter                                           ½ scotch bonnet pepper, seeded
1 teaspoon black pepper                      ½ cup onion, chopped  
2 stalks scallion                                    ½ cup bell pepper, chopped
 ¼ teaspoon salt

Saute onion, bell pepper and tomato in butter.
In a large dutch pot, bring coconut milk to boil.
Add sauteed ingredients, thyme, scotch bonnet pepper, scallion, and salt.
Cook for 5 minutes.
Add cornmeal slowly, stir continuously to avoid lumps.
Cook for 8 minutes or until water dries out.
This should be moist, add additional water base on your preference.
Eat with favorite protein dish.

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