The flavors, spices, and ingredients were ‘popping’ in my kitchen. Didn’t have to hop on a plane, bus or train to garner a Jamaican, Italian and Southern experience. With the aid of a few relatively inexpensive ingredients, I was able to turn out quite a mouth-watering dish.
My pantry yielded a pack of cornmeal for less than a $2.00. All I needed was a half of a cup to make a creamy polenta. Gave dish my Jamaican input of fresh coconut milk and added water with veggie bouillon, finely chopped onions, a pinch of nutmeg along with sprinkle of salt and black pepper.
After cornmeal slowly simmered in liquid to a thick consistency, I added a pat of butter and a little grated cheddar cheese to finish off the dish.
Decided to serve creamy polenta with grilled shrimp.
Topped grilled shrimp with serving of spicy sweet peppers which included, mini (assorted) peppers, finely chopped scotch bonnet pepper, vinegar, honey, and a pinch of salt/black pepper. A garlic spinach was also served.