1/2 cup chopped onion
2 stalks escallion, chopped
1/2 cup chopped tomato
2 tbsp. oil
4 cups coconut milk
2 cups cornmeal
1 hot pepper, very finely chopped
1 tbsp. pepper
1/4 tbsp. thyme
Cooking Directions
Saute onion, escallion, and tomato in the oil, Pour the coconut milk into a thick bottomed saucepan Add the cornmeal, Sauteed ingredient, pepper, salt, and thyme. Cook slowly over a low heat for 30 minutes stirring from time to time, When the cornmeal is cooked, Turn out and serve hot.
