Mais Moulin (Creamy Polenta / Haitian Cornmeal)

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Make this creamy Mais Moulin (Creamy Polenta / Haitian Cornmeal) in no time at all with only a few ingredients you probably already have in your cupboard. You can offer breakfast, lunch, or supper as an accompaniment, or even as the main dish.

Another one of my favorite Haitian comfort foods is polenta or mais moulin, which is a creamy dish that is laced with parmesan cheese. The addition of cheese results in the most desirable texture, although it is not typically included in the process of preparing Haitian cornmeal (mais moulin). 

Mais Moulin (Haitian Cornmeal)

Cornmeal and Polenta are used interchangeably by Haitians. 

Cornmeal that has been cooked is the most basic definition of polenta; yet, in actuality, it is much more than just cornmeal.

When it comes to lighter and more fresh springtime dinners, a warm bowl of thick and creamy mais moulin is a tasty addition that is sure to please.

As spring brings us sunny days and cool, rainy evenings, meals made from cornmeal are becoming more of a comfort dish than before.  

What is Polenta?

The term “polenta” is now commonly used to refer to a dish consisting of cornmeal that has been cooked until it becomes creamy. The Etruscan culture, which flourished in the middle of Italy in the sixth century BCE, is the origin of this dish, which dates back to ancient times. 

Millet (Haitian Pitimi), rye flour, and barley flour were the three primary ingredients used in the early versions of polenta. The ingredient known as field corn, which originated in the New World, was brought to Europe in the 17th century. 

Mais moulin is a dish that Haitians enjoy today in a variety of forms. A variety of dishes, such as stew chicken, legumes, smothered shrimp, and so on, can be served alongside it.

For the same reason that grits are creamy and pourable, freshly prepared polenta or cornmeal is the same way. It will become stiff enough to slice as it continues to cool.

Different Types of Polentas 

Polenta is a substantial, comforting, and incredibly flexible ingredient that may be used with a broad variety of different cuisines. These three distinct varieties of polentas are the most common ones Haitians consume.

Coarse-Grind Polenta: This is prepared with black beans or red beans (similar to beans and rice), prepared with spinach, like in this mais moulin ak zepina recipe, and can also be served with bean sauce/gravy, and or legume. 

Medium-Grind Polenta: Easier to cook. Takes less time than the coarse grind. Normally prepared by itself, then is served with stew, fried red snapper, legume, or gravy. 

Fine-grind polenta: Haitians use fine-grind polenta to make porridge. It’s a great option for breakfast. 

Make it a $15 Dollar Meal or Less

Yellow Corn Meal: Purchase your favorite brand. We paid $3.52

Garlic Bulb: $.073 each bulb

Olive Oil (16 Oz.): $5.68 (35.5 ¢/fl oz)

This recipe cost a total of $9.93

Key Ingredients To Make This Meal

Cornmeal: Medium-grind cornmeal/polenta is best for a quick and simple Haitian Mais Moulin dish.

Liquid & Oil: Traditionally water is used, but you can also use broth or vegetable stock for additional flavor. Olive oil, grapeseed oil, or avocado oil is acceptable to use in this dish. 

Seasoning: When making a simple mais moulin blanch, keep the seasoning light as well. Salt and a few other ingredients are usually acceptable as you do not want the color to change (too much). Onions and garlic are an absolute must for depth of flavor. 

Parmesan or Parmigiano-Reggiano cheese: Incorporating cheese is not required. The addition of a few spoonfuls of freshly grated Parmigiano or high-grade parmesan to this dish gives it a deeper flavor and a significantly more savory character. Again, this is not something that is typically included.

How to Make Haitian Cornmeal (Mais Moulin)

Mais Moulin is known for being a dish that requires careful preparation.  It is easy to lump up. Stirring constantly is a must. 

You should never use milk when making mais moulin. Even though we add milk to grits, milk is not included in the preparation of Haitian cornmeal. If you add coconut milk, you might be able to get away with it, but that is the extent to which milk addition is possible.

To make a simple, creamy polenta, prepare your ingredients. Wash the polenta until the water runs clear. Set it aside. Mince the garlic and set it aside.

Next, over medium-low heat, bring the oil to temperature. Then add the garlic.

Sautee the garlic for about 45 seconds then add the liquid slowly. Season the liquid with salt to taste. Bring the liquid to a boil, then add the polenta. Begin stirring immediately as it will start to lump up quickly.

Reduce the heat low. Cover and allow the polenta to cook to your desired consistency. If it starts to thick up too quickly or too much, add more liquid.

Remove the Mais moulin from the stove and serve immediately with your favorite protein and vegetables.

Frequently Asked Questions

Chef’s Cooking Tips

Clean the polenta: Similar to rice, polenta or cornmeal needs to be cleaned. Simply rinse it under cold water to “clean it” It’s best to use a mesh sieve to ensure that you do not waste it. Continue to rinse it until the water runs clear.

Continuously Stir: Be sure to stir the polenta. Keep it creamy and avoid it from sticking to the pot and burning by stirring it often. Similar to grits, polenta thickens up quickly.

Allow it to cook: Avoid pulling it off heat too soon. Grains should be properly cooked and chalk-free. The polenta will progressively turn from a grainy to a soft, golden meal. 

Add cheese: Towards the last 10 minutes of cooking time, add the cheese. This option is completely based on your preference. Again, it is not part of the traditional way to prepare mais moulin.

Keep the heat low: Keep the heat on medium to low. This will allow for better consistency and will not burn your dish. 

How to Store & Reheat

Store uncooked polenta in a sealed bag or container in the pantry.

Polenta can be refrigerated for 3 days in a small, securely covered container. Move it to the container before it cools. Cooling will solidify and make it harder to handle. 

Reheating Process: Water or broth softens cold mais moulin, which is hard. Put leftovers in a pot and break up. Put a few drops of water or broth in the pot. Gently reheat on the burner on low heat using a whisk to break up lumps.

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