Fine polenta has a variety of uses as an ingredient in cornbread, scones and biscuits.

Best Ingredient for Jonny Cakes. 

Mention cornmeal in Jamaica and someone will reply with ‘dumpling’. 

The Jamaican cornmeal dumpling is not the fluffy white dumpling served in British stews,

 nor the Eastern European filled dumpling, 

instead the rich yellow cornmeal polenta: coarse or fine depending on taste and  is mixed into a dough with flour 

and water, and then cooked. 

Either deep fry, to make the golden dumpling served with Jamaica’s national dish ackee and salt fish,

 or add to a clear soup and simmer until cooked. 

Cornmeal Fine or Coarse Polenta is used around the world.