Breakfast

Charred Pineapple & Scotch Bonnet Cornmeal Porridge

Name: Charred Pineapple & Scotch Bonnet Cornmeal Porridge
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup whole milk; 1 cup coconut milk (full-fat); ½ cup polenta (cornmeal); 2 tbsp unsalted butter; 1 fresh pineapple (½), cut into spears; 1 whole scotch bonnet pepper; 2 tbsp dark rum (or omit); 3 tbsp cane syrup; ¼ cup toasted coconut flakes; pinch sea salt; ¼ tsp ground nutmeg

Stone-ground cornmeal cooked low and slow until silky, crowned with rum-kissed charred pineapple spears and a whisper of scotch bonnet heat that builds gently on the palate. Finished with toasted coconut flakes and a drizzle of burnt cane syrup that catches the Caribbean morning light.

947cal 14gprotein 119gcarbs 49gfat 8min prep 22min cook 2serves

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