Corn porridge with fried tinned lunch meat and jalapenos

Instructions

1. Bring water and butter to a boil in a pot over high heat. Add the chicken bouillon powder, then add all the cornmeal at once, whisking constantly. Once porridge has thickened, add the evaporated milk and corn kernels. Stir to combine. Season to taste with salt and pepper. Keep warm while you fry the tinned meat.
2. Heat oil in a cast-iron skillet over high heat until it shimmers. Add the cubed, tinned meat and cook, tossing often until browned on all sides. Remove from the pan and set aside.
3. Place a scoop of porridge in the middle of a bowl, then top with fried meat and chopped jalapenos.