Turn Cornmeal (or 'turned cornmeal') is Jamaica's polenta — cornmeal cooked with coconut milk, onion, garlic, thyme, and scotch bonnet into a thick, creamy, savory porridge, studded with okra. It is the Caribbean equivalent of Italian polenta or American grits, but with the distinctly Jamaican flavors of coconut and allspice, served as a side dish with fish or stew.
Turn Cornmeal is a traditional Jamaican side dish — cornmeal cooked with coconut milk (not water — this is the Caribbean touch), okra (for texture and thickening), and Jamaican seasonings (thyme, scotch bonnet, allspice). The name comes from the action of 'turning' (stirring) the cornmeal as it cooks. It is related to Italian polenta and American grits (all are cooked cornmeal), but the coconut milk and the Jamaican seasonings make it distinctly Caribbean. It is served with fish (especially steamed fish), with brown stew chicken, or on its own as a vegetarian meal.
A scoop of thick, creamy, pale-yellow cornmeal with flecks of green okra and red scotch bonnet. The coconut milk makes it richer and sweeter than polenta; the okra gives a silky texture; the thyme and scotch bonnet add warmth. It is comfort food — the Caribbean starchy side that goes with everything.
The cornmeal must be the fine-ground type (not coarse). It is cooked with coconut milk (not water) — this is the key Jamaican difference from polenta. The okra is added whole or halved (it thickens the cornmeal with its mucilage). The mixture must be stirred constantly ('turned') to prevent lumps. The consistency should be thick enough to hold a scoop shape.
Variations
Some add saltfish; some use different vegetables; some add more or less coconut milk; the okra is optional but traditional.
On the Palate
Where Turn Cornmeal sits in the Jamaican flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 20 min active + 10 min waiting
- 13 min
In a pot, combine 200 g fine cornmeal, 400 ml coconut milk, 100 ml water, 1 diced onion, 2 crushed garlic cloves, 1 sprig thyme, and 1 tsp salt.
- 25 min
Bring to a simmer over medium heat, stirring constantly with a wooden spoon.
Watch outStir constantly from the moment it goes on the heat — cornmeal seizes into lumps the instant you stop moving the spoon.
- 32 min
Add 100 g okra (tops trimmed, halved) and 1 whole scotch bonnet (pierced).
- 410 min
Cook 10 minutes, stirring constantly, until thick and creamy.
Watch outCook and keep turning until it's thick enough to pull away from the sides of the pot in a mass — that's the scoopable set you want.
- 51 min
The mixture should pull away from the sides of the pot.
- 61 min
Remove the scotch bonnet (or leave for those who want heat).
- 71 min
Serve as a side with fish or stew.
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