Haitian Cornmeal Mush

Marsha Gardner


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


★★★★★ 1 vote



  • 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

How to Make Haitian Cornmeal Mush


  1. 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.
  2. 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.
  3. 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

Printable Recipe Card

About Haitian Cornmeal Mush

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

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