Haitian · serves 4 · about 45 minutes
Cornmeal cooked to a soft gold — Haiti's daily polenta — crowned with black bean sauce. Two humble pots, one complete answer.
Ingredients
- 1.5 cups Iberia Coarse Yellow Corn Meal 24 oz
- 2 tbsp epis or minced garlic + parsley
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 sprig thyme
- 5 cups water
- 2 cups sos pwa (see Sos Pwa Nwa)
- to taste salt
- 1 avocado, sliced, to serve
Method
- Fry the epis in the oil with the thyme in a heavy pot.
- Add the water, salt it, and bring to a boil.
- Rain in the cornmeal, whisking, then drop the heat and stir with a wooden spoon 20-25 minutes until thick, smooth, and pulling from the pot wall.
- Rest 5 minutes — mayi moulen sets as it stands.
- Serve in shallow bowls, sos pwa ladled over, avocado alongside. Haiti's weekday, done right.