SIDE DISH

HAITIAN-STYLE CORNMEAL

Serve with beans, fish, shrimp, chicken or meat. Use a large pot, as cornmeal expands when it cooks. Grated cheese can be added with the coconut milk for a creamier texture.

• 1 tablespoon vegetable oil

• 1 large garlic clove, minced

• 1 small yellow onion, chopped

• Salt

• 1 cup coarse yellow cornmeal

• 1 cup unsweetened canned coconut milk

Heat oil in a large, heavy pot over medium-high heat. Cook the garlic and onion a few minutes, stirring. Add 4 cups water and salt to taste; bring to a boil. Add the cornmeal, stirring to avoid lumps. When it comes back to a boil, reduce heat to medium and cook uncovered, stirring constantly with a long wooden spoon until it thickens, 8 to 10 minutes. Reduce heat to low and stir in the coconut milk. Cover the pot and cook undisturbed for 30 minutes. Uncover and beat with a wooden spoon about 2 minutes until smooth and creamy. Serve hot. Makes 4 servings. (Recipe can be doubled.)

Source: Adapted from Fine Haitian Cuisine by Mona Cassion Menager, (Educa Vision, 2005).

Per serving: 324 calories (50 percent from fat), 18.5 g fat (13.1 g saturated, 2.8 g monounsaturated), 0 cholesterol, 4.5 g protein, 36.7 g carbohydrates, 3.2 g fiber, 12.6 mg sodium.

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