Haitian Cornmeal Mush

Marsha Gardner


A filling staple that may be served at anytime of the day.

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1 Tbsp
olive oil, extra virgin
1/2 medium
onion, finely chopped
1 medium
tomato, diced
3 c
1 c
corn meal
1 tsp
fresh thyme, chopped or 1/4 teaspoon dried
1 Tbsp
flat leaf parsley, chopped or 1 teaspoon dried
kosher salt to taste
freshly ground black pepper to taste
sliced avocado or diced tomato for serving

Directions Step-By-Step

Place a medium saucepan over medium heat. When hot, add the oil. When hot, add the onion, garlic, and tomato. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the water and bring to a boil. Stir in the remaining ingredients. Stirring continuously to avoid lumps, cook to the consistency of oatmeal or mashed potatoes. Season with salt and pepper to taste. Serve with sliced avocado.
1 tablespoon olive oil
½ white onion, finely chopped
1 to 2 garlic cloves, minced
1 medium tomato, diced
3 cups water
1 cup corn meal
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley
Freshly ground black pepper, to taste
Sliced avocado, for serving

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy