Ingredients

Instructions

1. 1

   In a mixing bowl, whisk the fine cornmeal with 1 cup of the water until completely smooth to ensure there are no lumps.

2. 2

   In a medium pot, bring the remaining 2 cups of water and the coconut milk to a gentle boil over medium-high heat.

3. 3

   Reduce the heat to low and slowly pour in the cornmeal mixture while whisking constantly to prevent clumping.

4. 4

   Stir in half of the salt (1/4 tsp), the cinnamon, and the nutmeg. Cover the pot and simmer for 15 to 20 minutes, stirring every few minutes so the bottom does not burn.

5. 5

   While the porridge cooks, melt the salted butter in a small skillet over medium heat.

6. 6

   Add the sliced bananas, brown sugar, and the remaining 1/4 teaspoon of salt to the skillet. Cook for 3-4 minutes until the bananas are caramelized and a syrup forms.

7. 7

   Once the porridge is thick and smooth, stir in the sweetened condensed milk and vanilla extract. Cook for another 2 minutes to heat through.

8. 8

   Ladle the warm porridge into bowls and top generously with the salted caramel bananas and syrup.