15 Minutes Mais Moulin Creamy Polenta Haitian Cornmeal Recipes

15 - MINUTES MAIS MOULIN (CREAMY POLENTA / HAITIAN CORNMEAL)

Steps:

• In a small skillet, add the oil and cook the garlic for about 30 seconds or fragrant, then add tomatoes and the better than bouillon vegetable spread. Once soften, add the spinach in small batches. Cook until the spinach starts to wilt or until you reach your desired texture. Remove from heat and set aside.
• Meanwhile, in a small pan, bring the water to boil. Add the cornmeal and season with salt and pepper to taste, also add the better than bouillon vegetable spread. Stir. Reduce the heat to medium-low. Add the cheese. Stir. Serve warm with cooked spinach tomatoes.

15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU

Steps:

• Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
• When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
• Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
• By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
• When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
• Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)

Steps:

• 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.
• 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.
• 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.