Haitian Cornmeal With Spinach
Quick, easy, and inexpensive Haitian cornmeal that he family will love. This staple mais moulin recipe screams comfort.
Servings 6 People
- 2 Cups Mais Moulin (Coarse Cornmeal) Washed
- 2 Tbsp. Vegetable Oil
- ½ Lb. Baby Spinach Chopped
- ⅓ Cup Onion Chopped
- 2 Sprigs Fresh Thyme
- 1 tablespoon Garlic Minced
- 2 Tbsp. Tomato Paste
- 6 Cups Water
- 2 Tsp. Kosher Salt Or To Taste
- 2 Tsp. Black Pepper Or To Taste
- 2 Tsp. Chopped Parsley
Wash the cornmeal and set aside.
In a medium pan, heat the oil. Then add the onions and cook until translucent on medium high heat. Next, add the garlic, stir, and cook for an additional 30 seconds or until fragrant.
Add the chopped spinach. Stir constantly to avoid sticking. Once the spinach starts to wilt, add the tomato paste. Stir to coat evenly.
Add the water. Season with salt and pepper and bring to boil. Uncovered.
Add the Cornmeal. Stir. Reduce the heat to medium low. Cook for 35 minutes, Stirring occasionally to avoid sticking.
The cornmeal is cooked once the water has evaporated. Test with a fork. It should be soft from first bite.
Serve warm and enjoy
Cooks Top Notes:
If you don't have fresh spinach. You may use frozen spinach.
This dish taste great with this Haitian Epis.
Feel free to add chopped tomatoes to further enhance the flavor.
Serving: 6People | Calories: 277kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 485mg | Potassium: 801mg | Fiber: 7g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 69mg | Calcium: 22mg | Iron: 24mg