Skip to Content

Turn Cornmeal

Turn Cornmeal

Turn Cornmeal recipe is a classic Jamaican dish made with refined yellow cornmeal cooked in coconut milk, along with herbs and spices.

It has been around for ages in not only Jamaica, but other Caribbean countries and other parts of the world too.

In the country of Barbados it is called Cou Cou.

In fact it is Barbados national dish served with Flying Fish. It is made with cornmeal and okra. Also in Italy it is called Polenta.

Pinterest Image.
Pin for later.

However, in Jamaica we called it “Tun Cornmeal”.

It is served with Steamed or Fried Fish, Curry Chicken, Butter Beans & Saltfish or even just plain by itself. Actually you decide what you want to eat with it.

For this recipe I served it with some Coconut Curry Shrimp and it was so good.

The coconut curry sauce mixed with this dish was so yummy and finger licking.

Childhood Memories of Turn Cornmeal

I remembered as a child, my grandmother was the one who prepared this meal for everyone in the family.

She would go out in the outside kitchen (back then there wasn’t any inside kitchen) and you would smell that delicious aroma and then after and hour or 2, she would call you to bring a plate.

It was a meal that I would sit down and create memories.

She was a tiny woman with a big personality that everyone loves. My Grandmother used to tell me that other people (like the rich folks) calls Jamaican Turn Cornmeal, dog food.

Yep, they would cook it with the back section a chicken and serves it to their dogs.

But she said don’t listen to them because back in the days when there wasn’t any money to buy any food item, Turn Cornmeal was the only dish their parents could afford to put on the table.

Plus, they don’t know what they are missing. She would normally add some Saltfish to it and that will make it even more tastier.

There was something about food when it comes to me and she.

Perhaps it was because I was so skinny as a child or she realized I love food and eat a lot.

No matter what, she would leave some of her dinner for me. Regardless of the amount, she would leave some until I come home from school.

The memories are all flooding back now. My sweet Grandmother, oh how I missed you.

Mix In Options

When cooking Turn Cornmeal, you can add just the regular herbs and spices and cook it down with the coconut milk.

However there are some mix in options that you can add to it to add more flavor to the dish.

These Mix in options are:

  • Okra
  • Mixed Vegetables
  • Cooked Saltfish
  • Pigeon Beans

How to make Turn Cornmeal?

Turn Cornmeal is very easy to prepare. The longest part is to wait for it to be cooked.

Firstly, mix the cornmeal with the water to get a paste like mixture. Adding the dry cornmeal to the liquid in the pot will create lots of lump.

Mixing the cornmeal with water to make a paste.

Secondly, sauté the vegetables for a minute or two. Then add the coconut milk, butter, salt, allspice, thyme, scotch bonnet pepper or red pepper flakes and bring to a boil.

Vegetables saute in coconut oil.
Stirring the coconut milk and butter just before adding the cornmeal to make Turn Cornmeal.

Lastly, lower the heat before adding the cornmeal mixture. Slowly pour the cornmeal and stir vigorously. Cover and let it cook or about 30 minutes.

Vigorously stirring the added cornmeal to the liquid to make Turn Cornmeal.
A serving of Turn Cornmeal served with Coconut Curry Shrimp.

Turn Cornmeal Recipe

Ingredients

  • 2 Tablespoon Coconut oil or Vegetable oil
  • 1 Small Onion, finely chopped
  • 1 roma Tomato, finely chopped
  • 2 stalks Green Onion (Scallions), finely chopped
  • 1 sprig Thyme
  • 1/2 Green Bell Pepper, finely chopped
  • 2 cloves of Garlic, minced
  • 1/4 teaspoon Allspice
  • 1 1/2 cups Yellow Cornmeal
  • 1 1/2 cups Water
  • 2 cups Coconut Milk
  • 1 Teaspoon Salt
  • 2 Tablespoon Butter
  • 1 Scotch Bonnet Pepper or 1/4 teaspoon Red Pepper Flakes

Instructions

  1. Pour the cornmeal in a small bowl and add the water. Mix with a whisk to make sure the water is incorporated in the cornmeal properly.
  2. In a medium pot, heat the coconut oil. Add the green onions (scallions), bell pepper, onion, tomato, garlic and sauté for about 2 minutes on medium heat.
  3. Add the coconut milk, salt, butter, allspice, thyme and scotch bonnet pepper or red pepper flakes and stir together. Cover with a lid and let it come to a boil. Taste and adjust the taste, by adding more salt if needed.
  4. Lower the heat and then add the cornmeal mixture. Do not put the cornmeal mixture in the pot while the heat is high. This will cause it to get hard quickly and create a lot of lumps.
  5. Stir vigorously as you slowly pour the cornmeal mixture in. Cover the pot and let it cook for 30 minutes on low heat. Make sure to check and stir every 10 minutes.
  6. Remove pot from the heat and allow to cool. Serve while warm and enjoy.

Notes:

  1. Mix the yellow cornmeal with the water. Do not add dry cornmeal to the hot liquid mixture.
  2. Do not add the cornmeal to the hot liquid mixture while the heat is high. Only add it when the heat is on low.
  3. Stir every 10 minutes while it is cooking for the next 30 minutes on low heat to prevent it from forming lumps.

Please let me know what you think about my J Turn Cornmeal Recipe in the comments section below.

Thanks for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!

A serving of Turn Cornmeal with some Coconut Curry Shrimp on top.

Turn Cornmeal

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Turn Cornmeal recipe is a classic Jamaican dish made with refined yellow cornmeal cooked in coconut milk, along with herbs and spices.

Ingredients

  • 2 Tablespoon Coconut oil or Vegetable oil
  • 1 Small Onion, finely chopped
  • 1 roma Tomato, finely chopped
  • 2 stalks Green Onion (Scallions), finely chopped
  • 1 sprig Thyme
  • 1/2 Green Bell Pepper, finely chopped
  • 2 cloves of Garlic, minced
  • 1/4 teaspoon Allspice
  • 1 1/2 cups Yellow Cornmeal
  • 1 1/2 cups Water
  • 2 cups Coconut Milk
  • 1 Teaspoon Salt
  • 2 Tablespoon Butter
  • 1 Scotch Bonnet Pepper or 1/4 teaspoon Red Pepper Flakes

Instructions

    1. Pour the cornmeal in a small bowl and add the water. Mix with a whisk to make sure the water is incorporated in the cornmeal properly.
    2. In a medium pot, heat the coconut oil. Add the green onions (scallions), bell pepper, onion, tomato, garlic and saute for about 2 minutes on medium heat.
    3. Add the coconut milk, salt, butter, allspice, thyme and scotch bonnet pepper or red pepper flakes and stir together. Cover with a lid and let it come to a boil. Taste and adjust the taste, by adding more salt if needed.
    4. Lower the heat and then add the cornmeal mixture. Do not put the cornmeal mixture in the pot while the heat is high. This will cause it to get hard quickly and create a lot of lumps.
    5. Stir vigorously as you slowly pour the cornmeal mixture in. Cover the pot and let it cook for 30 minutes on low heat. Make sure to check and stir every 10 minutes.
    6. Remove pot from the heat and allow to cool. Serve while warm and enjoy.

Notes

  1. Mix the yellow cornmeal with the water. Do not add dry cornmeal to the hot liquid mixture.
  2. Do not add the cornmeal to the hot liquid mixture while the heat is high. Only add it when the heat is on low.
  3. Stir every 10 minutes while it is cooking for the next 30 minutes on low heat to prevent it from forming lumps.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 28gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 232mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 5g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

Top 10 Toys for Christmas
← Previous
Jamaican Rum Punch
Next →
Skip to Recipe