Jamaican Turn Cornmeal Recipe

Jamaican Turn Cornmeal is a creamy, savory cornmeal dish cooked in coconut milk with thyme, scallion, garlic, tomato, and Scotch bonnet pepper. I keep it smooth, thick, and rich, just like the classic Jamaican version, perfect with fish, curry, or vegetables.

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4 People

Course: Main Course, Side Dish

Cuisine: Caribbean, Jamaican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 tbsp coconut oil or olive oil / vegetable oil
1 small onion finely chopped
2 stalks scallion green onion finely chopped
1/2 green bell pepper finely chopped
1 medium roma tomato finely chopped
2 cloves garlic minced
1 sprig fresh thyme or 1/2 tsp dried thyme
2 cups coconut milk full-fat recommended
1 tsp salt adjust to taste
2 tbsp butter or vegan butter
1/4 tsp allspice optional but very traditional
1 Scotch bonnet pepper keep whole for flavor slice for heat
1 1/2 cups yellow cornmeal fine/refined for smooth texture
1 1/2 cups water to mix with cornmeal into a paste

Equipment

1 Medium heavy-bottom pot with lid Helps prevent burning and cooks evenly
1 Whisk For smoothing the cornmeal + water mixture
1 Wooden spoon Best for turning once it thickens
1 Cutting board For prepping vegetables
1 Chef’s knife For chopping and mincing
1 Measuring cups Keeps texture consistent
1 Measuring spoons For spices and salt

Method

Step 1:

In a bowl, whisk the cornmeal with the water until it becomes smooth and pourable, like a loose paste. I set it aside so it’s ready when the pot is hot.

Step 2:

In a medium heavy-bottom pot over medium heat, add the coconut oil. Add the onion, scallion, bell pepper, tomato, and garlic, then sauté for about 2 minutes until softened and fragrant.

Step 3:

Pour in the coconut milk. Add salt, butter, allspice, thyme, and the Scotch bonnet pepper. Stir well, cover the pot, and bring it to a gentle boil.

Step 4:

Once boiling, reduce the heat to low. Let the coconut milk base stay hot but not bubbling too aggressively.

Step 5:

Slowly pour the cornmeal mixture into the pot while stirring firmly the entire time. Keep stirring until it starts thickening and looks smooth.

Step 6:

Cover the pot and cook on low for 30 minutes. Stir well every 10 minutes, scraping the bottom and sides so it doesn’t stick.

Step 7:

When it’s finished, the cornmeal should be thick and pulling away from the sides of the pot. Remove the thyme sprig and Scotch bonnet pepper.

Step 8:

Let it rest for 5 minutes, then serve warm.

Notes

I always mix the cornmeal with water first. Adding dry cornmeal directly into hot liquid is the easiest way to get lumps.
Make sure the heat is LOW when adding the cornmeal paste, because high heat makes it tighten too quickly.
Stir every 10 minutes while it steams, and scrape the bottom so nothing burns.
If it gets too thick, I add a small splash of warm water or coconut milk and stir it back in.