Haitian Cornmeal Mush Recipes

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CORNMEAL MUSH



Cornmeal Mush image

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Provided by NANCYELLEN

Categories     Side Dish     Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients 3

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

Steps:

  • Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
  • If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)



Haitian Cornmeal Porridge (Mayi Moulen) image

About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness - a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother's house.

Provided by Francis Lam

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup coarse yellow cornmeal
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
Salt and black pepper, to taste
2 avocados, sliced, for serving

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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 116 milligrams, Sugar 1 gram

NEVER LUMPY CORNMEAL MUSH



Never Lumpy Cornmeal Mush image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 4

1/4 cup corn or olive oil
1 cup yellow coarse cornmeal
4 to 5 cups chicken broth
Salt and pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

CORNMEAL MUSH



Cornmeal Mush image

Make and share this Cornmeal Mush recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 3

2 cups water (for cooking, more required to wet the bowl you will use to set the mush)
1/2 cup yellow cornmeal
fruit jam, when serving

Steps:

  • Place some water into a soup bowl and set aside.
  • Place the two cups of water into a pan (I use a heavy pan to even out the heat).
  • Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
  • Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
  • Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
  • Use water from the pan to rinse out the measuring cup and set aside.
  • Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
  • Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
  • Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
  • Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
  • Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
  • To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
  • Cut into 1/4-inch slices (more or less to taste).
  • Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
  • Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
  • If you use a griddle, while cooking you can place the plate under the griddle to warm it.
  • Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

CORNMEAL MUSH



Cornmeal Mush image

This recipe came from a Mennonite community cookbook called "More with Less". With the weather getting cooler, I pulled out this recipe for breakfast the other morning. Yummy, nutritious and just good comfort food. I did a thorough search to make sure I wasn't duplicating a recipe before posting this. This is a little different from other cornmeal mush recipes I've tried because of a simple extra ingredient that makes it a little more creamy. Originally submitted to More with Less by Grace Geiser, Apple Creek, Ohio. Hope you enjoy this as much as we do. :)

Provided by bshemyshua

Categories     Breakfast

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

3 cups water
1 cup cornmeal
1 cup cold water
1/4 cup flour
1 teaspoon salt

Steps:

  • Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
  • Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
  • Stir constantly while mush thickens. A wire wisk works well at this point.
  • Reduce heat to very low, cover and continue cooking for 20-30 minutes.
  • Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
  • Or, pour into a loaf pan to cool an set.
  • Slice, dust with flour if desired, and fry in a well-greased skillet.

Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 596.9, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3

FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Provided by Michele O'Sullivan

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13h20m

Yield 4

Number Of Ingredients 4

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

Steps:

  • In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
  • Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
  • In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g

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Top Asked Questions

How to make cornmeal mush?
Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time. : In a large saucepan, bring the water to a boil. In a small bowl, mix together the cornmeal, milk and salt. Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
How do you make Haitian cornmeal at home?
For this method, you will need 1 cup cornmeal, about 5 handful spinach, 2 cloves garlic, 2 tablespoon olive oil (divided), salt and pepper to taste, 1 teaspoon better than bouillon vegetable spread, 2 ½ cups water plus a little more for thickening purpose, and 1 Roma tomato. There are many ways to make Haitian Cornmeal.
How to cook mush cereal?
Directions. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely.
How do you cook with cornmeal and salt?
Add the tomato paste and water. Raise the heat to high and bring the water to a boil. Add the salt and cornmeal and stir for 5 minutes. Reduce the heat to medium and place the lid on the put. Allow the cornmeal to cook for 15 min or until desired texture.

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