In a small bowl, add the yellow cornmeal and water and mix together with a whisk. Set aside.
Pour the 3 cups of water and can of coconut milk into a medium pot with the salt and allow to boil up. If you are using cinnamon stick, add it to the liquid mixture to boil also.
Slowly pour the yellow cornmeal mixture to the boiling liquid and continue to stir vigorously with a whisk on medium low heat, to prevent lumps. Cover and allow to cook for the next 30 minutes on low heat. Be sure to stir every 5 to 7 minutes or so.
Add the ground cinnamon (if you didn’t use the cinnamon stick), nutmeg and vanilla extract, almond extract (optional) and stir. Open the can of sweetened condensed milk and sweeten the porridge to your taste. If the entire can of condensed milk didn’t sweeten it, add 1 to 2 Tablespoon of sugar. Make sure to check the consistency. If it is too thick, you can add about 1/2 cup of water or evaporated milk to the porridge.