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   Wednesday, August 5, 2020 

Vote for your Country in the Battle of the Islands! Turn Cornmeal with a Difference



Preparation Time: 15 minutes
Cooking Time: 50 Minutes
Serves: 12 persons


  • 2 Tablespoons grace hello margarine
  • 2 Stalks escallion, chopped
  • 1 Medium onion, chopped
  • 2 Cloves garlic, chopped
  • 1 Sprig thyme, chopped
  • 1⁄2 scotch bonnett pepper, deseeded and chopped
  • 3 Cups grace coconut milk
  • 5 1⁄2 Cups water
  • 1 Packet grace cornmeal
  • 1 Teaspoon salt
  • 1 Teaspoon grace caribbean traditions black pepper
  • 4 Ounces anchor mild cheddar cheese, shredded
  • 4 Ounces breadcrumbs
  • 1 Teaspoon paprika


  1. Melt Grace Hello Margarine in a heavy bottom saucepan, add chopped escallion, onion, garlic, thyme and scotch bonnet pepper. Sauté for 2 minutes.

  2. Add Grace Coconut Milk and 3 cups water and allow to come to a boil

  3. Combine Grace Cornmeal with salt and Grace Caribbean Traditions Black Pepper, mix well. Add 2½ cups water to cornmeal mixture and mix to soften.

  4. Scrape cornmeal mixture into boiling coconut milk mixture and stir constantly to avoid limping.

  5. Cook for 20 minutes on a low flame, stirring constantly.

  6. Scrape into a greased 2 litre casserole dish and top with shredded cheese, breadcrumbs and paprika.

  7. Bake at 180ºC (350ºF) for 30 minutes.

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