What is Jamaican Turn Cornmeal?
Jamaican turned cornmeal is a classic dish which is made traditionally in our country using cornmeal, coconut milk, different herbs & spices, sometimes vegetables, saltfish or bacon. However, this is just a similar dish made in other Caribbean countries, Italy, and Africa where it is called by different names. Most might be familiar with the Italian version called Polenta.
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To be quite honest the first time I was privileged to taste this amazing dish was when I was in my late 20’s at my mother-in-law’s house. I loved it at first bite and thought it was so satisfying, fulfilling and just something to eat when you feel for something different and out of the ordinary.
Then I learned that this wasn’t a dish that was popularly made in all Jamaican households as it was sometimes viewed as a food eaten by the less fortunate. This was to my surprise because this ranked high to me as a lot of the other comfort foods we grew up on as kids and loved.
So, of course I set out to create my own version and after trying a few failed attempts of the taste I knew I wanted, finally SUCCESS!! So, many people may make different versions of this using different ingredients according to their preferences. It can be made with very basic ingredients as a side dish to something like fish or as a one pot meal, which is the way I prefer it.
Ingredients for Jamaican Turn Cornmeal
- Corn meal
- Coconut Milk
- Saltfish
- Bacon
- Tomatoes
- Onions
- Scallion
- Thyme
- Bell Pepper
- Garlic
- Scotch Bonnett Pepper
- Seasoned Salt
- Black Pepper
- Butter
- Water
- Coconut Oil
Preparation Steps
- Prepare your coconut milk mixture and cornmeal mixture and set aside.
- Cut up your bacon in small pieces and fry a little to desired consistency.
- I basically boil off the excess salt of some Sailfish in a medium pot before picking it into small pieces.
- Mince up your onions, garlic, bell pepper, scotch bonnet, tomatoes and scallion. Add your thyme, seasoned salt and black pepper to it.
- In a non-stick skillet, add the oil, butter, saltfish, and vegetables and sauté for a few minutes.
- Next the coconut milk is added and brought to a low boil.
- Add the cornmeal mixture, stir for about 2 minutes, turn to low heat and cover. Check and stir every 5 minutes for 30 minutes or until most liquid is absorbed and you’re able to fluff with a fork.
- It should not be too wet or dry.
- Season to taste.
Jamaican Turned Cornmeal or "Tun Cornmeal"
Ingredients
- 1/2 cup Saltfish picked
- 2 strips Bacon
- 1 cup Cornmeal refined
- 1 cup Coconut milk
- 1 + 1/4 cup Water
- 1/4 cup Onion diced or minced
- 2 cloves Garlic minced
- 2 Tbsp Sweet Bell Pepper diced or minced
- 1/2 cup Plummy Tomatoes diced
- 2 sprigs Fresh Thyme Leaves
- 1/4 piece Scotch Bonnet Pepper or more if desired
- 1/4 tsp. Seasoned Salt
- 1/4 tsp. Black Pepper
- 1 Tbsp. Butter
- 1 Tbsp. Coconut Oil
- 1 stalk Scallion
Instructions
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Wash off excess salt off of the saltfish. In a medium sized pot with enough water to cover the fish, bring to a boil for 10 minutes, change water and boil again for another 10 minutes.
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Run saltfish under cold water. Remove skin and bones and pick into small pieces and set aside.
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Cut 2 strips of bacon in small pieces and set aside.
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Dice or mince the onion, green pepper, tomatoes, garlic and scotch bonnet and set aside.
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If using coconut milk powder, dilute in about 3/4 cups water to equal 1 cup or you can use can milk.
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Dilute cornmeal in 1/2 cup water.
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Fry out bacon lightly until slightly brown in a non-stick skillet.
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Add oil, butter, all vegetables except scallion and saltfish. Sautee about 2 minutes on medium-high heat.
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Add coconut milk and bring to a slow boil.
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Add cornmeal mixure, salt and black pepper, stir for about 2 minutes. Turn heat to low and cover. Check and stir every 5 minutes for about 30 minutes.
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It should be ready at this time when mostly thickened and in between mushy or not too wet and dry.