📝 About This Recipe
Mayi Moulin is a beloved cornerstone of Haitian comfort food, offering a rustic, hearty texture that far surpasses standard polenta. Infused with the aromatic power of Haitian Epis (seasoning base), creamy coconut milk, and savory smoked herring or beans, this dish represents the soul of Caribbean home cooking. It is a versatile staple that transitions perfectly from a robust breakfast to a satisfying dinner, celebrated for its rich golden hue and deeply layered flavors.
🥗 Ingredients
The Cornmeal Base
- 2 cups Yellow Cornmeal (medium grain preferred, rinsed and drained)
- 4 cups Water (plus more if needed for consistency)
- 1 cup Coconut Milk (full-fat for maximum creaminess)
Aromatics and Seasoning
- 3 tablespoons Haitian Epis (traditional herb and spice blend)
- 2 tablespoons Vegetable Oil or Butter
- 1 piece Shallot (finely minced)
- 2 pieces Garlic Cloves (crushed)
- 3 sprigs Thyme (fresh)
- 1 whole Scotch Bonnet Pepper (left whole for aroma, do not burst)
- 3-4 whole Cloves (inserted into the pepper or shallot)
Enhancements and Finishing
- 1/4 cup Smoked Herring or Salted Cod (cooked, deboned, and flaked (optional for savory depth))
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cornmeal in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well and set aside.
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2
In a heavy-bottomed pot or a traditional Haitian 'chodyè', heat the oil or butter over medium heat.
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3
Add the minced shallots and crushed garlic, sautéing for 2 minutes until fragrant but not browned.
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4
Stir in the Haitian Epis and the flaked smoked herring (if using). Sauté for another 3 minutes to allow the flavors to bloom and the herring to release its oils.
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5
Pour in the 4 cups of water and the coconut milk. Bring the mixture to a rolling boil.
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6
Once boiling, add the thyme sprigs, salt, black pepper, and the whole Scotch Bonnet pepper (with cloves pinned into it).
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7
Slowly whisk in the rinsed cornmeal in a steady stream to prevent clumps from forming. Continue whisking for 1-2 minutes until the mixture begins to thicken slightly.
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8
Reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 20-25 minutes. Every 8-10 minutes, remove the lid and stir vigorously with a wooden spoon to ensure the bottom doesn't scorch and the texture remains creamy.
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10
Check the consistency. If the cornmeal is too dry, add a splash of warm water or coconut milk. It should be thick but spoonable, similar to a soft polenta.
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11
Carefully remove and discard the whole Scotch Bonnet pepper, thyme stems, and cloves before serving.
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12
Taste and adjust seasoning with more salt if necessary. Stir in a final teaspoon of butter for a glossy finish.
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13
Plate the Mayi Moulin while hot, garnishing with fresh parsley.
💡 Chef's Tips
Always rinse your cornmeal to remove excess starch and any debris, which results in a cleaner flavor. Be extremely careful with the Scotch Bonnet pepper; if it bursts, the dish will become incredibly spicy. Keep it whole for the aromatic oils only. For an even richer version, substitute half of the water with chicken or vegetable stock. If you prefer a 'Mayi Moulin ak Pwa' (with beans), stir in a cup of cooked kidney or black beans during the last 10 minutes of simmering. Using a heavy cast-iron pot (chodyè) helps distribute heat evenly and prevents the cornmeal from sticking to the bottom.
🍽️ Serving Suggestions
Serve alongside 'Sòs Pwa Nwa' (Haitian Black Bean Sauce) drizzled generously over the top. Pair with 'Aransò' (Smoked Herring) sautéed with onions and peppers for a traditional breakfast. Accompany with sliced avocado and a side of 'Pikliz' (spicy pickled vegetable relish) for a hit of acidity. Serve as a base for 'Griyo' (fried pork) or stewed chicken in a rich tomato-based sauce. Enjoy with a hot cup of Haitian ginger tea or coffee.