CORNMEAL COO-COO
known in Haiti as simply Mayi (corn)
3 T. Butter or margarine
1 med. onion peeled and chopped (about ˝ C)
2 cups water
1 cup of yellow cornmeal (coarse cornmeal also called polenta)
˝ tsp. salt
1. In small frying pan, melt 1 T. butter over low heat. Add onions and sauté until they are clear. Remove from
heat and set aside.
2. In medium saucepan bring 2 C. of water and ˝ tsp. salt to a rolling boil over high heat.
3. Slowly pour cornmeal into water while stirring constantly. Cook for 7 or 8 minutes, STIRRING
CONSTANTLY, until mixture begins to thicken.
4. Add butter and onions you cooked earlier and stir. Pour into serving dish and smooth top with knife. Serve
while hot with Bean sauce or Haitian Creole sauce.
Sharon Bancroft © 1999