In a medium bowl, combine the fine yellow cornmeal with 1 cup of water. Whisk vigorously until the mixture is smooth and free of lumps, then set aside.

In a medium pot over medium-high heat, bring the remaining 2 cups of water, the coconut milk, the cinnamon stick, and salt to a gentle boil.

Reduce the heat to low and slowly pour the cornmeal slurry into the pot while whisking constantly to prevent any lumps from forming.

Cover the pot and let the porridge simmer gently for about 15 to 20 minutes. Stir frequently, every few minutes, to ensure the cornmeal cooks evenly and does not stick to the bottom of the pot.

Once the mixture has thickened to a creamy consistency and the cornmeal is soft, stir in the ground nutmeg and vanilla extract.

Sweeten the porridge by stirring in the sweetened condensed milk, adjusting the amount based on your preference for sweetness.

Finally, stir in the butter until melted for a glossy finish, discard the cinnamon stick, and serve warm in bowls.