CREAMY CORNMEAL | HAITIAN STYLE POLENTA | MAIS MAYI MOULIN | ENGLISH || A TASTE OF K

In a heated pot, add oil and the epis, allowing them to cook.

Add minced garlic, bouillon powder, ground clove, and thyme.

Pour in 9 cups of water and add the habanero pepper; allow to come to a boil.

Rinse the cornmeal under cold water until the water runs clear, similar to rinsing rice.

Add the rinsed cornmeal to the boiling water and taste the liquid; add salt as needed.

Mix the cornmeal into the water and then add the unsalted butter, continuing to mix.

Since the liquid was drying up, add 2 more cups of water and mix well.

Cover the pot with aluminum foil, lower the temperature to medium-low, and allow to cook for 30 minutes.

After 30 minutes, uncover and mix well.

Recover with aluminum foil and let it cook for an additional 20 minutes.

Check the consistency; if a looser cornmeal is desired, add more water and adjust the taste.

Equipment Needed

Spice Level:

Allergens