How to make Haitian styles cornmeal (Mayi Moulin ak Fèy)

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour adds protein while polenta is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

scallions

🥗Healthier: chives

💰Cheaper: onions

Chives are a healthier alternative, while onions are more budget-friendly.

Add grape seed oil to the pot.

Add the earpiece to the oil and cook for a few minutes without burning.

Add a little bit of garlic to the oil and earpiece to fry together.

Add spinach cut into small pieces and other leaves to the pot.

Cover the pot and let the leaves cook for a few minutes.

Add garlic powder and creole seasoning for flavor.

Add chicken base for seasoning, or use Maggie if preferred.

Add water to the pot, enough to pick up the flavors from the bottom.

Add parsley and thyme to the mixture.

Allow the mixture to come to a boil and taste for seasoning.

Add a scotch bonnet to the pot and stir.

Add adobo and salt to taste after boiling.

Add butter (unsalted) to the mixture.

Wash the cornmeal until the liquid is clear.

Add the washed cornmeal to the pot and stir.

Cover the pot and let it cook.

Move the scotch bonnet to the side to avoid bursting.

Add a little more water than cornmeal for cooking.

Beat the cornmeal for a few minutes until smooth.

Cover the pot and allow the cornmeal to cook through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary