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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