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In a medium bowl or glass measuring cup, combine the fine yellow cornmeal with 1 cup of water and mix to combine. Then set the mixture aside.
In a large pot over medium heat, add 3 cups of water, coconut milk, the bay leaf, salt, brown sugar, and cinnamon sticks and stir to combine. Let the mixture simmer until heated, about 10-12 minutes.
Then pour the reserved cornmeal mixture into the same pot with one hand while whisking constantly with the other hand to avoid any lumping. Cover the pot with a lid, reduce the heat to low, and let the mixture continue cooking while going back to whisk every so often, about 10-15 minutes…or until the porridge is tender with no grittiness.
When the mixture begins to bubble, add in the sweetened condensed milk, vanilla essence, and ground allspice and stir to combine. Then remove the porridge from heat- discard the cinnamon sticks and bay leaf. Serve the creamy cornmeal porridge immediately in bowls with an extra garnish of ground allspice or ground cinnamon! Enjoy!