Cornmeal and Spinach (Mais Moulin ak Zepina

Ingredients

Produce
- 1/2 Onion
- 2 cups Spinach
- 1/2 Tomato

Canned Goods
- 1 Maggie chicken bouillon cube
- 1 tbsp Tomato paste

Baking & Spices
- 1 tsp All purpose seasoning
- 2 cups Cornmeal, coarse
- 1 tsp Salt

Oils & Vinegars
- 2 tbsp Olive oil

Liquids
- 2 cups Water

Time
Prepare: 10M

Found on haitiancooking.com

Description

Mais Moulin (Cornmeal) is the Haitian equivalent of grits. With corn being a major staple in Haiti, it is typically served at breakfast with a side of avocados and served with Fish or eggs. Some even mix in black beans to give it an extra protein boost. In Haiti, many farmers start they day off with a huge plate to give them the energy they need to their work done. Here is our version of Mais Moulin with Avocados. Ingredients2 Cups of Coarse Cornmeal2 Cups of chopped spinach1/2 tomato Diced1/2 Onion Diced1 tsp All purpose Seasoning1 Maggie Chicken Bouillon Cube1 tsp Salt (or to taste)2 Tbs Olive oil1 Tbs Tomato Paste2 Cups of Water MethodStep 1In a medium size pot, sauté Onions and tomatoes with the olive oil. Step 2Add the chicken bouillon and continue to mix until it dissolves.Step 3Add the spinach and continue mixing.Step 4Add the tomato paste and water.Step 5Raise the heat to high and bring the water to a boil.Step 6Add the salt and cornmeal and stir for 5 minutes.Step 7Reduce the heat to medium and place the lid on the put.Step 8Allow the cornmeal to cook for 15 min or until desired texture. Occasionally mix to prevent clumping. You may add a little more water if needed.Step 9Serve with a side of sliced Avocadoes. Suggested Mais Moulin Products

Ingredients

2 Cups of Coarse Cornmeal
2 Cups of chopped spinach
1/2 tomato Diced
1/2 Onion Diced
1 tsp All purpose Seasoning
1 Maggie Chicken Bouillon Cube
1 tsp Salt (or to taste)
2 Tbs Olive oil
1 Tbs Tomato Paste
2 Cups of Water

Directions

In a medium size pot, sauté Onions and tomatoes with the olive oil.
Add the chicken bouillon and continue to mix until it dissolves.
Add the spinach and continue mixing.
Add the tomato paste and water.
Raise the heat to high and bring the water to a boil.
Add the salt and cornmeal and stir for 5 minutes.
Reduce the heat to medium and place the lid on the put.
Allow the cornmeal to cook for 15 min or until desired texture. Occasionally mix to prevent clumping. You may add a little more water if needed.
Serve with a side of sliced Avocadoes.

Prepare: PT10M
Cook Time: PT