coo-coo (caribbean polenta)
(1 rating)
No Image
This was the first recipe I tested from the book 'An Embarrassment of Mangoes'.
►
(1 rating)
yield
6 -8
prep time
20 Min
method
Stove Top
Ingredients For coo-coo (caribbean polenta)
-
3 ccoconut milk, approximately (reduced fat not recommended)
-
1 Tbspbutter
-
1/2 tspsalt
-
1 cyellow cornmeal (if your corn meal seems too "gritty" you can whirl it in a clean coffee mill but be sure not to make corn flour!)
How To Make coo-coo (caribbean polenta)
-
1In a large saucepan over medium heat, stir together the coconut milk, butter and salt. Bring *almost* to the boil.
-
2Gradually stir in the cornmeal. Lower heat and cook the mixture for approximately 5-10 minutes, stirring constantly with spoon to prevent sticking (my non-stick pan worked really well for this recipe!) Stir until the mixture thickens and leaves the sides of the pan. If however, it becomes too thick, stir in a little more coconut water or milk.
-
3Pour the mixture into a greased 8" x 8" ovenproof pan. Set aside for a couple minutes then cut into squares and serve warm. I think I let the coo coo set for about 10 minutes. The second time I prepared this I added a little bit of vanilla paste and a sprinkle of freshly grated nutmeg. Either version is good!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT