Haitian Mayi Moulen with Mushroom Ragout

Ingredients

• 1 cup fine cornmeal
• 12 oz mixed mushrooms, sliced
• 1 cup coconut milk
• 3 cups water or vegetable broth
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 2 tsp dried thyme
• 2 ripe tomatoes, diced
• 1 Scotch bonnet, left whole
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes so they brown rather than sweat.
2. Stir and cook for 6 to 8 minutes more, until deeply browned and all their liquid has cooked away. Do not salt them until this point, since salt draws out water and stops them colouring.
3. Add half the onion, the bell pepper, and the garlic and cook for 5 minutes, then the thyme, tomatoes, and 1/2 cup water. Simmer for 10 minutes until saucy, season, and keep warm.
4. For the mayi moulen, heat the remaining oil in a heavy pot and cook the rest of the onion for 5 minutes, then add the water, the coconut milk, and 1 teaspoon salt and bring to a boil. Drop in the whole Scotch bonnet.
5. Rain the cornmeal in slowly with one hand while whisking hard with the other. Adding it in a lump guarantees knots that never dissolve.
6. Reduce to the lowest heat and cook for 25 to 30 minutes, stirring and scraping the base every few minutes, until thick, smooth, and no longer gritty on the tongue.
7. Fine cornmeal still needs this long, slow cook. Pulled after ten minutes it tastes raw and chalky however thick it looks.
8. Discard the chili, spoon the mayi moulen into bowls, top with the mushroom ragout, and serve with the herbs and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.