Cornmeal Scramble with Saltfish

Yummy Turned Cornmeal (Polenta) Scramble Photo by Elaine Simms

Issue 3, 2018

  • 1/2 cup cornmeal
  • 1 cup milk or nut milk
  • 1/2 cup water
  • Pinch of garlic salt
  • 2 cups zucchini, diced
  • 1/2 red bell pepper, chopped
  • 1 carrot, peeled, chopped
  • 1/4 cup vegetable broth
  • 2 tbsp parsley, chopped
  • Salt and pepper, to taste
  • Oil for sauteing
  • 8 ozs. saltfish, cooked, flaked


  1. Mix together cornmeal, milk, water and garlic salt.
  2. Bring to a boil, stirring occasionally.
  3. Reduce heat to low and cook for another 3 - 5 mins., making sure to stir frequently until the cornmeal is thick and creamy.
  4. Spread the cornmeal evenly in a medium-sized rectangular dish. Place in the freezer for 10 - 15 mins.
  5. While the cornmeal is in the freezer, add a pinch of salt and pepper to the diced zucchini and set aside.
  6. Remove turned cornmeal from freezer and turn out onto a cutting board. Cut into cubes and set aside.
  7. Preheat a deep frying pan over medium heat. Grease well with coconut or vegetable oil. Add bell pepper and carrot. Cook for 3 mins., stirring occasionally. Add zucchini and cook for 2 more mins.
  8. Add vegetable broth and saltfish, cook for another 2 mins., stirring frequently.
  9. Fold in the turned cornmeal cubes, add the parsley. Adjust salt and pepper to your taste. Cook for 3-5 mins., or until the turned cornmeal is warm and lightly browned.

Serves 2


Prevent lumpy turned cornmeal:

  • Drizzle the cornmeal through your fingers into the liquid as you stir.
  • Make sure to soak or simmer saltfish in water to make it less salty.

-By JamaicanEats magazine

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