How to cook Haitian Cornmeal (Mayi Moulin ak EPinard)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding healthy fats.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth enhances flavor without meat.

Wash the spinach thoroughly to remove any dirt, leaf by leaf.

Chop the spinach after washing.

Heat a pot and add sesame seed oil.

Add the chopped spinach to the pot and let it cook.

Add chopped tomato to the spinach and cook together.

Once cooked, add water to the pot, ensuring there's more water than you would for rice.

Add salt and adobo seasoning to the water.

Bring the water to a boil.

Add the cornmeal to the boiling water and stir immediately.

Stir frequently to prevent the cornmeal from clumping together.

Add a habanero pepper if desired.

Continue stirring every minute or two until the water is mostly absorbed and the mixture is smooth.

Prepare saran wrap to cover the pot for steaming.

Stir the cornmeal one last time before covering.

Reduce heat to low and let it sit covered for three minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens