Haitian Cornmeal Porridge (Mayi Moulen)

Name: Haitian Cornmeal Porridge (Mayi Moulen)
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1 cup coarse yellow cornmeal; 1 tablespoon finely chopped flat-leaf parsley; 1/2 teaspoon finely chopped fresh thyme; Salt and black pepper, to taste; 2 avocados, sliced, for serving

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Total: 35 minutes

Servings: 4.5

Cost: $5.47 /serving

Author : Francis Lam

avocado cornmeal onion

Ingredients

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1 tablespoon olive oil1 small onion, finely chopped1 garlic clove, minced1 cup coarse yellow cornmeal1 tablespoon finely chopped flat-leaf parsley1/2 teaspoon finely chopped fresh thymeSalt and black pepper, to taste2 avocados, sliced, for serving

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Instructions

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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 4 1/2 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.

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