Haitian Cornmeal Porridge (Mayi Moulen)
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 servings
- 1tablespoon olive oil
- 1small onion, finely chopped
- 1garlic clove, minced
- 1cup coarse yellow cornmeal
- 1tablespoon finely chopped flat-leaf parsley
- ½teaspoon finely chopped fresh thyme
- Salt and black pepper, to taste
- 2avocados, sliced, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
276 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 4 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a heavy medium saucepan over medium heat, and sauté the onion and garlic until barely golden, about 6 minutes. Add 4½ cups water, and bring to a boil.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
KW
But, to honor the culture from which this comes, don't. Or at least don't call it this recipe. Haiti celebrates what is available.
Tul
I make this recipe often. It is delicious with just sauteed onion, fresh garlic and sea salt. I usually add a whole habanero pepper to add taste and made sure the pepper doesn't fall apart just remove it before you start stirring the polenta otherwise it is going to be very spicy. Serve with shrimp/tomato sauce and avocado slices on the side. By the way I always use Bob's Red Mill organic Polenta Corn Grits. Bon Appetit!
Karen
Our Haitian family stirs up a pot of mayi moule twice weekly--Haitian or Goya coarse-ground, cooked pinto beans bended in, sometimes black or kidney beans. (We only serve sos pwa on white rice.) For seasoning, our own own family "Haitian epis"-- well minced & pounded garlic, scallions, Maggi, habanero, ground clove, thyme, lime juice, and oil. We use the same seasoning (like Senegalese rouf) for marinating meats & fish. Avocados? Welcome with any meal, or in hand, any time!
Randall White
Like traditional polenta and grits, most recipes will not emphasize the more traditional, labor intensive preparation, which usually is twice as long with twice as much stirring. most Haitian cooks prefer a grind that is a bit coarser than the regular polenta grind found widely. Certainly, nothing close to anything sold under the name "cornmeal."
Randall White.
Yes, KW is correct. Cotija and queso fresco (two great cheeses) would not be authentic. In most places — speaking of Haiti — there may be only two cheeses, Yellow Cheese being the one that is in some versions of Mayi Moulen. It's closest substitute is Edam cheese.I've had a few versions with squash that were great as well.
G Y
This is a staple of Haitian cooking, and the recipe is versatile. An ounce of cheddar cheese is a nice addition. In my childhood, it was often served with fish stew and avocado, with or without black bean sauce. And it is possible to use it in a similar was as shrimp and grits.
.
Chris
Made porridge with 1/2 C grated parmesan and 2 T butter added at the end. On one side of the porridge bowl was the black bean sauce; on the other, Sam Sifton's Lamb Meatballs with spiced sauce. (A dinner being served to both vegetarian and omnivore couples.) Fabulous BUT here's the rest of the story: leftovers. Fry up some "polenta parmesan patties" in a little butter, ladle a little re-heated bean sauce on top, and top it all off with an egg over easy for breakfast. AWESOME!
Anna
spicy polenta..... fun. Could sprinkle with a cheese of almost any sort -- yellow or perhaps cotija or queso fresca.
Wes Guerrier
My mom who can be affectionately branded as the Haitian Queen of the Kitchen, had a fall this time last year, I immediately moved to help care for her during the daytime. She just recently asked me to make Mais Moulin for her. I've been cooking up a storm in the kitchen, something I haven't done until her fall. So this weekend, I will try my hand at this popular staple dish in the Haitian household. I plan to use spinach, garlic, onion and a series of selected spices for bold flavoring, thanks!
Judy
Sauce recipe not included.
Bernard Welt
It's a red link in the paragraph above the recipe
Chris
Made porridge with 1/2 C grated parmesan and 2 T butter added at the end. On one side of the porridge bowl was the black bean sauce; on the other, Sam Sifton's Lamb Meatballs with spiced sauce. (A dinner being served to both vegetarian and omnivore couples.) Fabulous BUT here's the rest of the story: leftovers. Fry up some "polenta parmesan patties" in a little butter, ladle a little re-heated bean sauce on top, and top it all off with an egg over easy for breakfast. AWESOME!
G Y
This is a staple of Haitian cooking, and the recipe is versatile. An ounce of cheddar cheese is a nice addition. In my childhood, it was often served with fish stew and avocado, with or without black bean sauce. And it is possible to use it in a similar was as shrimp and grits.
.
citizenj
The recipe with sauce is very bland. I like dishes with distinctive spice and flavor profiles so this was disappointing. It reminded me of another recipe from Francis Lam, tohu thoke, or chickpea tofu. Both recipes are too heavy and bland for me. I love polenta and grits, so go figure. I noticed other folks mentioned adding meats and peppers - that could definitely help. It would also have helped to have the porridge and sauce instructions combined since they share several ingredients.
ShiningStar
Thankyou, makes me remember my childhood...my moyher would top this with fish or diced meat.
Karen
Our Haitian family stirs up a pot of mayi moule twice weekly--Haitian or Goya coarse-ground, cooked pinto beans bended in, sometimes black or kidney beans. (We only serve sos pwa on white rice.) For seasoning, our own own family "Haitian epis"-- well minced & pounded garlic, scallions, Maggi, habanero, ground clove, thyme, lime juice, and oil. We use the same seasoning (like Senegalese rouf) for marinating meats & fish. Avocados? Welcome with any meal, or in hand, any time!
Tul
I make this recipe often. It is delicious with just sauteed onion, fresh garlic and sea salt. I usually add a whole habanero pepper to add taste and made sure the pepper doesn't fall apart just remove it before you start stirring the polenta otherwise it is going to be very spicy. Serve with shrimp/tomato sauce and avocado slices on the side. By the way I always use Bob's Red Mill organic Polenta Corn Grits. Bon Appetit!
Randall White
Like traditional polenta and grits, most recipes will not emphasize the more traditional, labor intensive preparation, which usually is twice as long with twice as much stirring. most Haitian cooks prefer a grind that is a bit coarser than the regular polenta grind found widely. Certainly, nothing close to anything sold under the name "cornmeal."
Anna
spicy polenta..... fun. Could sprinkle with a cheese of almost any sort -- yellow or perhaps cotija or queso fresca.
KW
But, to honor the culture from which this comes, don't. Or at least don't call it this recipe. Haiti celebrates what is available.
Randall White.
Yes, KW is correct. Cotija and queso fresco (two great cheeses) would not be authentic. In most places — speaking of Haiti — there may be only two cheeses, Yellow Cheese being the one that is in some versions of Mayi Moulen. It's closest substitute is Edam cheese.I've had a few versions with squash that were great as well.
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