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

Directions

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

Tips:

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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