1/2 cup chopped onion
2 stalks scallion, 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
In oil, sauté onion, scallion, and tomato.
Pour the coconut milk into a thick bottomed saucepan.
Add the cornmeal, sautéed ingredient, pepper, salt, and thyme.
Slowly cook over a low heat for 25 minutes stirring from time to time.
Once the cornmeal is cooked, Turn out and serve hot.