Serves 4
1/2 cup shredded coconut
2 cups water
3 whole cinnamon sticks
1 tablespoon soft salted butter
1/2 cup sugar
1 cup yellow cornmeal
2 cups coconut milk
To Prepare the Coconut Stock: In a kettle, combine shredded coconut and water and bring to a quick boil, then lower the heat to a simmer. Break the cinnamon sticks into halves and add to the simmering coconut. Stir in butter and sugar and continue to simmer for 10 minutes. Remove cinnamon sticks.
To Finish the Polenta: In a bowl, mix cornmeal with coconut milk to make a batter, then stir the batter gradually into the simmering stock. Continue to cook and stir until the batter stiffens and separates from the sides of the pot. Remove from heat and transfer to a serving platter and allow to cool.
To Serve: Cut into wedges or diamonds. Serve with sundried fruit chutney.