coo-coo (caribbean polenta)

Name: Coo-Coo (Caribbean Polenta)
Prep time: 20 min
Yield: 6
Cuisine: Caribbean
Ingredients: 3 cup(s) coconut milk, approximately (reduced fat not recommended); 1 tablespoon(s) butter; 1/2 teaspoon(s) salt; 1 cup(s) yellow 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!)

(1 RATING)

3 Pinches

C G

Vallèe du Willamette, OR

Updated on Jun 24, 2016

This was the first recipe I tested from the book 'An Embarrassment of Mangoes'.

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prep time 20 Min

cook time

method Stove Top

yield 6-8 serving(s)

Ingredients

3 cups coconut milk, approximately (reduced fat not recommended)
1 tablespoon butter
1/2 teaspoon salt
1 cup yellow 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)

Step 1

In a large saucepan over medium heat, stir together the coconut milk, butter and salt. Bring *almost* to the boil.

Step 2

Gradually 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.
Step 3

Pour 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!
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