Mayi Moulen ak Pois Noir (Haitian Creamy Cornmeal Polenta with Black Bean Sauce) – Authentic Haiti Recipe
Comforting Haitian cornmeal simmered with herbs and ladled with silky black bean purée.
- Country of Origin
- 🇭🇹 Haiti (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Coarse yellow cornmeal, Velvety black bean sauce (sos pwa nwa), Avocado slices, Haitian épis, Garlic
Ingredients for Mayi Moulen ak Pois Noir (Haitian Creamy Cornmeal Polenta with Black Bean Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) coarse yellow cornmeal, prepped into bite-sized pieces
- 1.5 cups velvety black bean sauce (sos pwa nwa), washed and trimmed
- 1 cup avocado slices
- 1 medium onion and 3 cloves garlic, finely minced with Haitian épis
- 1.5 tbsp traditional Haiti seasoning (garlic, thyme, cloves, coconut milk touch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown coarse yellow cornmeal for 5 minutes.
- Add minced onion, garlic, Haitian épis, and garlic, thyme, cloves, coconut milk touch, stirring for 2 minutes until deeply aromatic.
- Add velvety black bean sauce (sos pwa nwa) and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in avocado slices right before serving warm.