Creamy cornmeal, enriched with coconut milk, is a popular side dish in Grenada. In various forms it is enjoyed throughout the Caribbean.
Ingredients
- Fine Cornmeal 1 cup
- Water 1 ¼ cups
- Butter 1 Tbs
- Vegetable Oil 1 Tbs
- Onion finely diced, ¼ cup
- Garlic 1 clove, minced
- Serrano or Jalapeño Pepper 1, deseeded, chopped
- Coconut Milk 1 cup
- Salt & Freshly Ground Black Pepper to taste
Cook It
- Combine the water and cornmeal in a bowl and allow to stand while you continue with the recipe.
- Heat the vegetable oil and butter in a saucepan. Sauté the onion until it is translucent but not starting to brown. Add the garlic and chili pepper and sauté for 30 seconds more.
- Pour in the coconut milk and bring to a simmer. Season with salt and pepper.
- Whisk in the cornmeal and water and cook, whisking frequently to avoid lumps, until the mixture is thick and starting to pull away from the sides of the saucepan.
- Pour the mixture into a greased bowl, or individual bowls, and allow to cool.
- Unmold the cou-cou and serve.
