Chenchen Mayi (cinnamon corn porridge)

Instructions

1. In a bowl, mix the cornmeal with 200 ml of cold water until you get a smooth paste with no lumps.
2. In a saucepan, bring the rest of the water to a boil with the cinnamon and salt.
3. Slowly pour in the cornmeal paste while whisking constantly to avoid lumps.
4. Lower the heat and cook for 15 minutes, stirring regularly, until the porridge thickens.
5. Add the milk, sugar and vanilla, then let it simmer for another 5 minutes, stirring.
6. Remove the cinnamon and serve hot, sprinkled with nutmeg if you like.