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Cornmeal Porridge: 1 cup Grace golden cornmeal, 2 ½ cups water, ¼ tsp. salt, 4 tbsp. Brown sugar, ½ cup milk, ¾ cup water, 1 tsp. vanilla, ½ tsp. nutmeg, grated. Method: 1. Mix cornmeal in a small amount of water. 2. Bring remaining water to a boil and stir in cornmeal and salt. Simmer for 7.10 minutes. 3. Add milk to cornmeal mixture. Sweeten to taste, add vanilla and nutmeg. Serve hot. Serve 4. Spread on top of the cornmeal ¾ cup Grace cornmeal;, 2tbsp. baking powder, ¾ cup milk, 1 lb ground beef, 1 onion, grated, ½ cup green sweet pepper, chopped, 1 cup tomatoes, chopped, ¼ cup tomato ketchup, ¾ cup flour, ¼ tsp. salt, 3 tbsp. soft margarine, melted(each) salt, garlic powder & grace black pepper, 1 tbsp. chilli powder. Method: 1. Grease a 8 inch(20cm) square oven proof dish. 2. Combine cornmeal, flour, baking powder and ¼ tsp salt. Add milk and margarine; beat until smooth, pour into oven proof dish. 3. Season ground beef with 1 tsp each of salt, black pepper and garlic powder. 4. Heat frying pan. Place seasoned meat in the frying pan and cook until tender. 5. Add sweet pepper, chilli powder and tomato ketchup. 6. Remove from flame and cool. Spread atop the cornmeal mixture. 7. Bake at 350 degree F (180 Degree C) for about 20-25 minutes. 8. Cut in a squares and serve. Variation: ½ cup shredded cheddar cheese may be added to the top of the dish.

GraceKennedy Limited