Breakfast

Callaloo & Saltfish Cornmeal Cake

Name: Callaloo & Saltfish Cornmeal Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup whole milk; ½ cup cornmeal (polenta); 2 tbsp butter; salt and cracked black pepper to taste; 4 oz smoked saltfish, flaked; 3 cups fresh callaloo (or spinach), roughly chopped; 1 medium red onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp olive oil; ½ scotch bonnet pepper, seeded and minced; 1 lime, halved; 2 tbsp red onion oil (or infused olive oil)

Crispy-edged cornmeal cakes studded with caramelized onion meet a garlicky mound of wilted callaloo (Caribbean spinach) topped with warm smoked saltfish flakes. A squeeze of lime and drizzle of peppery red-onion oil finish this savory, protein-rich island breakfast.

497cal 9gprotein 46gcarbs 32gfat 15min prep 25min cook 2serves

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