15 - MINUTES MAIS MOULIN (CREAMY POLENTA / HAITIAN CORNMEAL)
Steps:
- In a small skillet, add the oil and cook the garlic for about 30 seconds or fragrant, then add tomatoes and the better than bouillon vegetable spread. Once soften, add the spinach in small batches. Cook until the spinach starts to wilt or until you reach your desired texture. Remove from heat and set aside.
- Meanwhile, in a small pan, bring the water to boil. Add the cornmeal and season with salt and pepper to taste, also add the better than bouillon vegetable spread. Stir. Reduce the heat to medium-low. Add the cheese. Stir. Serve warm with cooked spinach tomatoes.
Nutrition Facts : ServingSize 2 People, Calories 855 kcal, Carbohydrate 149 g, Protein 23 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 659 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 12 g
CORNMEAL MUSH
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
Steps:
- Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
- If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
HAITIAN CORNMEAL WITH SPINACH
Steps:
- Wash the cornmeal and set aside.
- In a medium pan, heat the oil. Then add the onions and cook until translucent on medium high heat. Next, add the garlic, stir, and cook for an additional 30 seconds or until fragrant.
- Add the chopped spinach. Stir constantly to avoid sticking. Once the spinach starts to wilt, add the tomato paste. Stir to coat evenly.
- Add the water. Season with salt and pepper and bring to boil. Uncovered.
- Add the Cornmeal. Stir. Reduce the heat to medium low. Cook for 35 minutes, Stirring occasionally to avoid sticking.
- The cornmeal is cooked once the water has evaporated. Test with a fork. It should be soft from first bite.
- Serve warm and enjoy
Nutrition Facts : ServingSize 6 People, Calories 277 kcal, Carbohydrate 49 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 485 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 4 g
HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness - a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother's house.
Provided by Francis Lam
Time 35m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy medium saucepan over medium heat, and sauté the onion and garlic until barely golden, about 6 minutes. Add 4 1/2 cups water, and bring to a boil.
- Pour in the cornmeal in a thin stream, stirring constantly, and add the parsley, thyme, salt and black pepper. Stir for a few minutes to avoid lumps.
- Lower heat to a gentle simmer. Cook uncovered, stirring occasionally, until the cornmeal is tender, with a soft but not runny consistency, 20 to 25 minutes. Adjust with more water or salt if necessary. Serve with sos pwa nwa and sliced avocados.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 116 milligrams, Sugar 1 gram
LANCASTER COUNTY, AMISH CORNMEAL MUSH
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Provided by WJKing
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Bring to a boil, stirring constantly.
- Cover& simmer 10-20 minutes (LOW heat).
- Pour into a loaf pan.
- Cool and then cut into thin pieces.
- Fry till golden brown on both sides.
FRIED CORNMEAL MUSH
This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13h20m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
- Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
- In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
- Mix cornmeal with remaining water in a small bowl.
- Add cornmeal mixture slowly to boiling water, stirring constantly.
- Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH
This recipe was handed down by my Mom. My aunt and my Mom used to cook it. It is good fried with syrup.
Provided by alice coffield
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 1. Bring 3 cups water to a boil slow boil. Add salt.
- 2. Stir cormeal into 1 c. cold water until well blended.
- 3. Slowly pour the cornmeal mixture into the boiling water.
- 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
- 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
- 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
- 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
- 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.
More about "haitian cornmeal mush recipes"
SOS PWA NWA AND MAYI MOULEN RECIPE
From bonappetit.com
4.5/5 (44)Servings 4
- Place 1 cup dried black beans (no need to soak) in a colander and rinse under cold running water. Combine black beans, 1 Tbsp. extra-virgin olive oil, and 5 cups water in a large saucepan or small pot. Bring to boil over high heat and cook 15 minutes.
- Reduce heat to low, cover, and simmer beans, checking occasionally and adding more water if needed to keep covered, until tender but not mushy, 1½–2 hours. Squeeze a bean between your fingers to test.
- Meanwhile, peel and finely chop 1 small onion; set aside for mayi moulen. Thinly slice 3 scallions. Smash 5 garlic cloves with the side of chef’s knife, peel, and finely chop. Remove leaves from 5 sprigs parsley and 4 sprigs thyme and coarsely chop; discard stems.
- Purée most but not all of the beans in pan with an immersion blender (or, transfer about half of the beans to a regular blender and blend until mostly smooth; mix back into beans in pan).
CORNMEAL MUSH - SIMPLY BAKINGS
From simplybakings.com
EASY FRIED CORNMEAL MUSH - COPYKAT RECIPES
From copykat.com
FRIED CORNMEAL MUSH RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CORNMEAL MUSH RECIPE {EASY CORN POLENTA FOR …
From tastesoflizzyt.com
DELICIOUS CORNMEAL MUSH RECIPE – PIONEER SURVIVAL DESSERT
From survivalsullivan.com
RECIPE OF AWARDWINNING CHEESY PARMESAN CORN MEAL MUSH
From ht.foodcolorlab.com
HAITIAN CORNMEAL MUSH
From lv.foodcolorlab.com
SOUTHERN FRIED CORNMEAL MUSH RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE OF AWARDWINNING CHEESY PARMESAN CORN MEAL MUSH 2022
From el.foodcolorlab.com
FRIED MUSH RECIPE {VINTAGE RECIPE} | TASTES OF LIZZY T
From tastesoflizzyt.com
CORNMEAL MUSH RECIPE | QUAKER OATS
From quakeroats.com
MAYI MOULIN RECIPE (HAITIAN CORNMEAL MUSH; SEE UGALI RECIPE)
From whats4eats.com
CORNMEAL MUSH RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love