Haitian cornmeal, aka polenta, aka mais moulin (my-E, moo-lenh), is a creamy, delicious and filling dish that I grew up on and love. There are great varieties of mais moulin recipes, but today we're keeping it simple. While the simple, plain, yet beautiful yellow meal isn't out-of-this-world tasty on it's own, it is a knock-out once paired with delicious sautéed red snapper and pikliz… Please observe photo above…also observe that you're drooling…get napkin, clean up, and proceed to cooking...

You'll need:

Mais moulin (serves 2):
½ cup cornmeal/polenta/mais
2 1/2 cup water
1 tsp salt
1 tsp coconut oil
Black Pepper to taste

Red Snapper:
1 lb red snapper filet
2 tbsp Organic Haitian Dry Spice Blend or your favorite seasoning combo (if using just salt + pepper, reduce salt by half)
2 tablespoon coconut oil
1 tbsp butter
1/2 small white onion sliced
1 small tomato diced

Topping:
Pikliz to taste

Instructions:

Add water to a small pot and bring to a boil. Stir in cornmeal salt, pepper, and oil. Reduce to low heat, stirring occasionally to keep smooth. Cook for about 10 min or until thick. If too thick add small amount of water (in tbsp increments) and cook for an additional 1-2 minutes.

While your mais moulin is cooking, Heat small sauce pan over medium heat, add coconut oil and butter. Sprinkle even layer of seasoning over snapper filet and place into pan. Cook about 4 min per side. Remove cooked filet from pan. Add tomato and onions to pan, allowing juice from tomato to deglaze pan and soften onions. Cook 2 minutes.  

Plate up, layering fish over mais moulin, topping with pikliz and tomato & onion sauce.

Serve. Smile. Eat. Smile. Bon appetite!

 

 

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