Cornmeal Porridge

Haitians have their big meal at lunchtime. This dish is usually prepared at dinnertime when a lighter meal is served.

1  anise star
1 stick cinnamon
1/2 cup fine cornmeal
1 cup evaporated milk
3 to 4 teaspoons sugar
pinch of {salt}
1/4 teaspoon grated {lemon rind}
1/4 teaspoon vanilla extract
1/4 teaspoon grated {nutmeg}
1 teaspoon butter
Boil 2 cups water with anise star and cinnamon stick. Dissolve cornmeal in 1/2 cup water. Add cornmeal slowly to boiling water, stirring continuously. Add milk, sugar, salt, lemon, vanilla extract, nutmeg, and butter and simmer for 15 to 20 minutes.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 25-30 min

Servings: 4

Recipe By: Mirta Yurnet-Thomas

From:  A Taste of Haiti
Used with permission of Hippocrene Books