Coconut Polenta

Coconut Polenta
1/2 cup shredded coconut
2 cups water
3 whole cinnamon sticks, broken in half
1 Tablespoon butter, softened
2 teaspoon sugar
1 teaspoon salt
1 cup yellow cornmeal
2 cups coconut milk In a saucepot, simmer together the shredded coconut, water, cinnamon sticks. Add the butter, sugar and salt, and cook for 10 minutes. Remove the cinnamon sticks.

In a bowl, combine the cornmeal with coconut milk. Stir into the saucepot of liquid. Cook until polenta separates from the sides of the pot.