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


1Place 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.
2Add 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.
31 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