{"id":2810,"date":"2019-08-02T06:59:07","date_gmt":"2019-08-02T11:59:07","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=2810"},"modified":"2022-10-13T13:29:33","modified_gmt":"2022-10-13T17:29:33","slug":"mais-a-la-bonne-femme-a-cheesy-haitian-style-polenta-casserole","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/mais-a-la-bonne-femme-a-cheesy-haitian-style-polenta-casserole\/","title":{"rendered":"Ma\u00efs \u00e0 la bonne femme, a cheesy Haitian-style polenta casserole"},"content":{"rendered":"

Ma\u00efs \u00e0 la bonne femme. It took me years to get used to this cheesy polenta casserole.<\/h4>\n

I was never happy when it was featured on the main menu. To me, it was one of those dishes my mom turned to when she didn\u2019t feel like putting a lot of thinking into dinner. And I didn\u2019t like that much.<\/p>\n

It was also the dish she served on Saturdays as the only item on the menu. That casserole never came with sides. And at the time, I was not used to such meals. True to my Haitian roots, I couldn\u2019t picture a full meal that did not include a side of meat and vivres alimentaires. Plus, my dad was not a fan either. That in itself was enough to reinforce my negative reaction to this dish. I always sided with him. And his dislike of that dish gave me one more reason to sulk.<\/p>\n

Today, of course I have learned to accept this ma\u00efs \u00e0 la bonne femme. Actually, let me rephrase that. I have actually grown fond of this casserole. It\u2019s cheesy, well-seasoned and flavorful. The added cheese, and sometimes bechamel, give the polenta an unprecedented creaminess.<\/p>\n

This ground beef and spicy tomato layered polenta is actually quite a cozy meal. A true definition of comfort food.<\/h5>\n

But it does take a bit more work than I imagined. If you don\u2019t have all the layers already prepped that is. Indeed, this casserole requires layers of prepared polenta, prepared ground beef, a tomato sauce and a bechamel, if you chose to go that route.<\/p>\n

\"Ma\u00efs<\/p>\n

Worry not, the version I am serving you today is simplified.<\/h4>\n

Just like my mother, from time to time, I am all for easy flavorful dinners. So instead of spending time prepping a bechamel, I suggest that you use cream instead. Trust me, it still makes for a creamy ma\u00efs \u00e0 la bonne femme while shortening your time in the kitchen. That cream is actually my mom\u2019s favorite trick for all her gratin\u00e9. She stopped making a bechamel years ago. And it works.<\/p>\n

Another great news is that you could also prepare this polenta casserole with leftovers. Previously cooked polenta and prepared ground beef work just as well. You simply have to make sure to layer them with some cheese. The proof is in the ma\u00efs \u00e0 la bonne femme above.<\/p>\n

Indeed, I actually prepared this casserole from leftovers. My mom had cooked some tomato polenta the day before and had some already seasoned ground meat in the fridge. All I did, was cook the meat. I then layered everything with some shredded cheddar cheese and blistered cherry tomatoes. It was heavenly.<\/p>\n

I now understand why my mom turned to that polenta casserole on Saturdays. It is a dish that can be as simple or as elaborate as you want to make it. To get you started, I have included a brief recipe below. Feel free to adjust the flavors to your taste.<\/p>\n

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\"\"<\/div>\n<\/div>\n

A cheesy Haitian-style polenta casserole<\/h2>\n
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This cheesy Haitian-style polenta casserole is comfort food at its best. The recipe below highlights the key ingredients and substitute cream for the traditional bechamel. Feel free to adjust the seasoning to your taste. <\/span><\/div>\n
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Prep Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>

For the meat<\/h4>
  • 1<\/span> lb<\/span> ground beef<\/span><\/li>
  • 2-3<\/span> garlic heads chopped<\/span><\/li>
  • \u00bd<\/span> bell pepper chopped<\/span><\/li>
  • \u00bd<\/span> Onion chopped<\/span><\/li>
  • 3-4<\/span> Lime juice<\/span><\/li>
  • 1<\/span> Piment bouc<\/span><\/li>
  • Salt<\/span> to taste<\/span><\/li>
  • Pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

    For the polenta<\/h4>
    • 1<\/span> cup<\/span> of cornmeal<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> of salt<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> of black pepper<\/span><\/li>
    • 1<\/span> garlic head<\/span><\/li>
    • 1<\/span> tsp<\/span> of dried thyme<\/span><\/li>
    • 1<\/span> piment bouc<\/span> habanero pepper<\/span><\/li>
    • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> diced tomato<\/span><\/li>
    • \u00bd<\/span> bell pepper sliced<\/span><\/li>
    • \u00bd<\/span> onion chopped<\/span><\/li>
    • 3<\/span> cups<\/span> of water<\/span><\/li><\/ul><\/div>

      For the blistered tomatoes<\/h4>
      • 1<\/span> pint<\/span> of cherry tomatoes<\/span> regular tomatoes would work as well<\/span><\/li>
      • \u00bd<\/span> cup<\/span> of white wine<\/span> or cooking wine<\/span><\/li>
      • 2-3<\/span> garlic heads chopped<\/span><\/li>
      • 1\/8<\/span> tsp<\/span> salt<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> pepper<\/span><\/li>
      • 1<\/span> tbsp<\/span> of sugar<\/span><\/li>
      • 1<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

        For the creamy sauce<\/h4>
        • \u00bd<\/span> cup<\/span> of cream<\/span><\/li>
        • 1\/8<\/span> tsp<\/span> of pepper<\/span><\/li>
        • 3<\/span> garlic heads chopped<\/span><\/li>
        • \u00bd<\/span> piment bouc chopped<\/span><\/li>
        • Lime juice<\/span> optional<\/span><\/li><\/ul><\/div>

          For the inner layers and topping<\/h4>
          • Grated cheddar<\/span> use t\u00eate de maure cheese for a fully Haitian version<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions
            <\/div> <\/h3>

            For the meat<\/h4>
            • Season the beef<\/div><\/li>
            • Heat a skillet coated with oil<\/div><\/li>
            • Add the meat to the hot pan<\/div><\/li>
            • Cook the meat fully making sure to break it into smaller pieces<\/div><\/li>
            • Brown<\/div><\/li>
            • Remove from heat and set aside<\/div><\/li><\/ul><\/div>

              For the polenta<\/h4>
              • Prepare a broth with the water, garlic head, piment bouc, salt, pepper, thyme, oil<\/div><\/li>
              • Bring to a boil<\/div><\/li>
              • Add the cornmeal, tomatoes, onion and bell pepper<\/div><\/li>
              • Stir constantly until the water is absorbed<\/div><\/li>
              • Simmer for about 15 minutes while stirring occasionally to keep the polenta from sticking to the bottom of the pan<\/div><\/li>
              • Remove the garlic head and piment bouc<\/div><\/li><\/ul><\/div>

                For the blistered tomatoes<\/h4>
                • Heat a skillet<\/div><\/li>
                • Add the olive oil and chopped garlic<\/div><\/li>
                • Cook until fragrant<\/div><\/li>
                • Incorporate the whole cherry tomatoes<\/div><\/li>
                • Pour the wine and sugar<\/div><\/li>
                • Let simmer making sure to toss the tomatoes so they can be coated on all sides<\/span><\/div><\/li>
                • When the tomatoes begin to blister and the wine is reduced to half, season them with the salt and pepper<\/div><\/li>
                • Remove from heat<\/div><\/li><\/ul><\/div>

                  For the creamy sauce<\/h4>
                  • Combine all the ingredients in a bowl and set aside<\/div><\/li><\/ul><\/div>

                    Putting it all together<\/h4>
                    • Butter a baking dish<\/div><\/li>
                    • Alternate layers of cooked polenta, ground beef, tomatoes, cream and cheese<\/div><\/li>
                    • Repeat layers until there\u2019s no more polenta or meat<\/div><\/li>
                    • Top generously with cheese<\/div><\/li>
                    • Bake until the cheese has fully melted and is golden<\/span><\/div><\/li>
                    • Remove from oven and let cool<\/div><\/li>
                    • Serve warm with your favorite salad (optional)<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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                      <\/div><\/div>\n\n
                      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

                      Ma\u00efs \u00e0 la bonne femme. It took me years to get used to this cheesy polenta casserole. I was never happy when it was featured on the main menu. To me, it was one of those dishes my mom turned to when she didn\u2019t feel like putting a lot of thinking into dinner. And I didn\u2019t like that much. It was also the dish she served on Saturdays as the only item on the menu. That casserole never came with sides. And at the time, I was not used to such meals. True to my Haitian roots, I couldn\u2019t picture a full meal that did not include a side of meat and vivres alimentaires. Plus, my dad was not a fan either. That in itself was enough to reinforce my negative reaction to this dish. I always sided with him. And his dislike of that dish gave me one more reason to sulk. Today, of course I have learned to accept this ma\u00efs \u00e0 la bonne femme. Actually, let me rephrase that. I have actually grown fond of this casserole. It\u2019s cheesy, well-seasoned and flavorful. The added cheese, and sometimes bechamel, give the polenta an unprecedented creaminess. This ground beef and spicy tomato layered polenta is actually quite a cozy meal. A true definition of comfort food. But it does take a bit more work than I imagined. If you don\u2019t have all the layers already prepped that is. Indeed, this casserole requires layers of prepared polenta, prepared ground beef, a tomato sauce and a bechamel, if you chose to go that route. Worry not, the version I am serving you today is simplified. Just like my mother, from time to time, I am all for easy flavorful dinners. So instead of spending time prepping a bechamel, I suggest that you use cream instead. Trust me, it still makes for a creamy ma\u00efs \u00e0 la bonne femme while shortening your time in the kitchen. That cream is actually my mom\u2019s favorite trick for all her gratin\u00e9. She stopped making a bechamel years ago. And it works. Another great news is that you could also prepare this polenta casserole with leftovers. Previously cooked polenta and prepared ground beef work just as well. You simply have to make sure to layer them with some cheese. The proof is in the ma\u00efs \u00e0 la bonne femme above. Indeed, I actually prepared this casserole from leftovers. My mom had cooked some tomato polenta the day before and had some already seasoned ground meat in the fridge. All I did, was cook the meat. I then layered everything with some shredded cheddar cheese and blistered cherry tomatoes. It was heavenly. I now understand why my mom turned to that polenta casserole on Saturdays. It is a dish that can be as simple or as elaborate as you want to make it. To get you started, I have included a brief recipe below. Feel free to adjust the flavors to your taste. This cheesy Haitian-style polenta casserole is comfort food at its best. The recipe below highlights the key ingredients and substitute cream for the traditional bechamel. Feel free to adjust the seasoning to your taste.<\/p>\n","protected":false},"author":1,"featured_media":2812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":"Ma\u00efs \u00e0 la bonne femme, a cheesy Haitian-style one-pot polenta casserole"},"categories":[12,4],"tags":[],"class_list":["post-2810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grains","category-recipes"],"yoast_head":"\nA cheesy Haitian-style polenta casserole | Tchakayiti<\/title>\n<meta name=\"description\" content=\"Called ma\u00efs \u00e0 la bonne femme in Haiti, this cheesy polenta casserole layered with ground meat, tomatoes and lots of cheese is quite the cozy casserole.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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