Mayi Moulen is a creamy corn porridge that is flavored with fragrant garlic. It is often enjoyed in Haitian cuisine and served as a side or with [Sos Pwa Nwa](https://www.bmc.org/recipes/sos-pwa-na-haitian-black-bean-sauce) (black-bean sauce) and sliced avocados.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 5 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Garlic – 2 cloves  Oil – 1 Tablespoon olive, avocado, canola, or other vegetable-based oil Cornmeal - 1 cup, coarsely ground Thyme – ½ teaspoon, dried Water– 4 cups  Boullion – 2 Tablespoons low or reduced sodium bouillon paste or powdered bouillon Parsley – 1 Tablespoon, chopped 

## Instructions

Step 1

Finley chop (mince) the garlic. 

Step 2

Heat oil on medium heat in a saucepan. Sauté the garlic for 1 minute or until fragrant. 

Step 3

Add the cornmeal. Add the water, boullion, and thyme. Stir for 2 minutes to break up lumps. Reduce heat to low and let cook for 20 minutes. 

Step 4

Turn off heat. Add the parsley. Stir vigorously for 2 minutes to break up any lumps. Serve with Sos Pwa Nwa (black-bean sauce) and sliced avocados.

 

### Notes

## Nutrition Information

  Calories: 195 Calories Fat: 6 Saturated Fat: 0.5 Carbohydrates: Net Carb: 34 Dietary Fiber: 4 Protein: 4.5 Sodium: 525  

## Dietary Restrictions

 Vegan