{"id":4517,"date":"2021-05-28T07:48:00","date_gmt":"2021-05-28T11:48:00","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=4517"},"modified":"2022-10-16T19:31:03","modified_gmt":"2022-10-16T23:31:03","slug":"haitian-polenta-pie-style-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/haitian-polenta-pie-style-2\/","title":{"rendered":"Tarte au polenta \u00e0 l’ha\u00eftienne"},"content":{"rendered":"\n

Il y a quelques ann\u00e9es, je vous racontais ma visite olfactive dans la cuisine du voisin<\/a> qui, ce jour-l\u00e0, cuisinait ce que mes narines avaient identifi\u00e9 comme un mayi moulen ak arans\u00f2, polenta ha\u00eftienne au hareng fum\u00e9 sal\u00e9.<\/p>\n\n\n\n

Ces ar\u00f4mes, qui avaient impr\u00e9gn\u00e9 chaque recoin de ma chambre, m\u2019avaient fait r\u00eaver d’une invitation \u00e0 d\u00e9jeuner; une invitation que je ne recevrai certainement jamais. Pour me consoler, j\u2019avais pr\u00e9f\u00e9r\u00e9 partager une anecdote d\u00e9pourvue de recette avec vous sans vous parler de mes aventures avec ce plat.<\/p>\n\n\n\n

Notre mayi ak arans\u00f2 et les beaux jours d’\u00e9t\u00e9 vont de pair pour moi.<\/h2>\n\n\n\n

Je me souviens, comme si c’\u00e9tait hier, des lunch que nous d\u00e9gustions, mes fr\u00e8res et soeur et moi, durant les grandes vacances. Nous n’\u00e9tions pas amateurs de camp d’\u00e9t\u00e9, nous passions donc nos journ\u00e9es chez nous entre plein air et grand \u00e9cran. Afin de s\u2019assurer que nous nous nourrissions bien, nos parents avaient concoct\u00e9 un menu lunch pr\u00e9cis. La polenta faisait partie de ces plats, non pas forc\u00e9ment pour son go\u00fbt, mais surtout parce que nous avions plaisir \u00e0 la retrouver dans notre assiette. <\/p>\n\n\n

\n
\"Mayi<\/figure><\/div>\n\n\n

Voyez-vous, nous avions le droit de jouer avec la polenta \u00e0 table. Sans doute pour nous inciter \u00e0 manger notre assiette, mon p\u00e8re avait introduit un c\u00f4t\u00e9 fun \u00e0 ce repas.  Une assiette de mayi moulen chaud met du temps \u00e0 refroidir et risque de br\u00fbler les palais des enfants. Mon p\u00e8re nous avait donc initi\u00e9 \u00e0 une formule amusante pour en acc\u00e9l\u00e9rer le refroidissement. <\/p>\n\n\n\n

Il nous avait appris \u00e0 transformer notre assiette de polenta en un soleil se refroidissant rapidement.<\/h2>\n\n\n\n

Il n\u2019y a pas plus vrai que cet oxymore. Arm\u00e9s de notre fourchette, nous faisions le tour de notre assiette, dessinant des rayons de soleil sur le pourtour de notre polenta au fur et \u00e0 mesure que nous la d\u00e9gustions. Nous r\u00e9p\u00e9tions ce sc\u00e9nario jusqu’\u00e0 ce que nous ayons compl\u00e8tement englouti notre mayi moulen.<\/p>\n\n\n

\n
\"Haitian<\/figure><\/div>\n\n\n

Aujourd\u2019hui, je ne vous sers pas un soleil dans une assiette. Je revisite plut\u00f4t ce plat de mon enfance, et vous le sers sous forme de…tarte.<\/h2>\n\n\n\n

Le mayi ak arans\u00f2 de mon enfance incorporait le hareng \u00e0 m\u00eame la polenta. Ma version d\u00e9construite inclut plut\u00f4t un fond de tarte de polenta croustillant ext\u00e9rieurement garni de fromage t\u00eate de maure<\/a>, hareng fum\u00e9 sal\u00e9 pr\u00e9par\u00e9<\/a>, salsa de tomates et de tomatilles<\/a> et \u00e9chalotes marin\u00e9es.<\/p>\n\n\n\n

Ce plat s’\u00e9loigne certainement du mayi ak arans\u00f2 avec lequel j\u2019ai grandi. Pourtant, je ne peux m’emp\u00eacher de remarquer que les bordures de mon fond de tarte rappellent \u00e9trangement des rayons de soleil.<\/p>\n\n\n

\n
\"Haitian<\/figure><\/div>\n\n
<\/div>
\n
\"Haitian<\/div>\n<\/div>\n

Polenta fa\u00e7on tarte garnie de hareng salt\u00e9, salsa de tomates et \u00e9chalotes<\/h2>\n
<\/div>\n\n
<\/div>\n
Cette tarte \u00e0 la polenta d\u00e9construite est faite de couches de semoule de ma\u00efs pr\u00e9par\u00e9e garnies de fromage, hareng fum\u00e9 sal\u00e9 pr\u00e9par\u00e9, salsa de tomates et \u00e9chalotes.<\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
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<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

Pour la polenta<\/h4>
  • 1<\/span> tasse de polenta<\/span><\/li>
  • 2<\/span> tasses d’eau<\/span><\/li>
  • 1<\/span> tasse de lait<\/span><\/li>
  • 2-3<\/span> gousses d’ail<\/span><\/li>
  • 1<\/span> feuille de laurier<\/span><\/li>
  • Sel et poivre<\/span> au go\u00fbt<\/span><\/li><\/ul><\/div>

    Pour le hareng<\/h4>
    • 1<\/span> lb<\/span> de hareng fum\u00e9 sal\u00e9<\/span><\/li>
    • 3<\/span> gousses d’ail hach\u00e9es<\/span><\/li>
    • Grains de poivre entiers<\/span><\/li>
    • 1<\/span> piment bouc hach\u00e9<\/span><\/li>
    • 1<\/span> cuill\u00e8re \u00e0 soupe d’huile d’olive<\/span><\/li><\/ul><\/div>

      Pour la salsa aux tomates et aux tomatilles<\/h4>
      • 1<\/span> tomate coup\u00e9e en d\u00e9s<\/span><\/li>
      • 1<\/span> tomatillo coup\u00e9 en d\u00e9s<\/span><\/li>
      • 2<\/span> gousses d’ail hach\u00e9es<\/span><\/li>
      • \u00bd<\/span> oignon mauve hach\u00e9<\/span><\/li>
      • 2-3<\/span> jus de citron vert<\/span><\/li>
      • Sel poivre<\/span><\/li>
      • Huile d’olive<\/span><\/li><\/ul><\/div>

        Pour les \u00e9chalotes marin\u00e9es<\/h4>
        • \u00c9chalotes tranch\u00e9es finement<\/span><\/li>
        • Vinaigre blanc<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
          <\/div> <\/h3>

          Pour la polenta<\/h4>
          • Dans une casserole \u00e0 fond \u00e9pais, ajoutez l’eau, le lait et les \u00e9pices<\/div><\/li>
          • Incorporez la polenta et portez \u00e0 \u00e9bullition<\/div><\/li>
          • Baissez le feu et laissez mijoter en remuant fr\u00e9quemment pour emp\u00eacher la polenta de coller au fond de la casserole<\/div><\/li>
          • Une fois la polenta cuite, \u00e9talez-la sur un plat \u00e0 tarte<\/div><\/li>
          • Mettez de c\u00f4t\u00e9 et laissez refroidir<\/div><\/li>
          • Garnissez votre polenta de fromage<\/div><\/li>
          • Faites cuire au four environ 20-30 minutes jusqu’\u00e0 ce que votre \u00abfond de tarte\u00bb devienne croustillant et dor\u00e9<\/div><\/li>
          • Otez du four et laissez refroidir<\/div><\/li>
          • Pour les \u00e9chalotes marin\u00e9es<\/div><\/li>
          • Tranchez finement les \u00e9chalotes<\/div><\/li>
          • Remplissez un bol de vinaigre et ajoutez les \u00e9chalotes en vous assurant qu\u2019elles sont bien couvertes<\/div><\/li>
          • Placez le bol pr\u00e8s d\u2019une source de chaleur jusqu’\u00e0 ce que les \u00e9chalotes tournent au mauve fonc\u00e9<\/div><\/li><\/ul><\/div>

            Pour le hareng<\/h4>
            • Faites tremper le hareng dans l’eau pendant au moins une heure pour extraire l’exc\u00e8s de sel<\/div><\/li>
            • \u00c9gouttez le hareng et \u00e9miettez-le (je le fais g\u00e9n\u00e9ralement avec des ciseaux)<\/div><\/li>
            • Chauffez l’huile d’olive dans une po\u00eale<\/div><\/li>
            • Ajoutez l’ail et faites cuire jusqu’\u00e0 ce qu’il soit l\u00e9g\u00e8rement dor\u00e9<\/div><\/li>
            • Incorporez le hareng et les grains de poivre<\/div><\/li>
            • Faites cuire jusqu’\u00e0 ce que le hareng lib\u00e8re une partie de son eau en veillant \u00e0 ne pas le laisser frire<\/div><\/li>
            • Terminez avec le piment bouc et m\u00e9langez<\/div><\/li>
            • Otez du feu et laissez refroidir<\/div><\/li><\/ul><\/div>

              Pour la salsa aux tomates et aux tomatilles<\/h4>
              • M\u00e9langez tous les ingr\u00e9dients dans un bol et assaisonnez au go\u00fbt avec le jus de citron vert, le sel, le poivre et l’huile d’olive<\/div><\/li><\/ul><\/div>

                Pour la tarte<\/h4>
                • Garnissez votre fond de tarte \u00e0 la polenta de votre hareng pr\u00e9par\u00e9, salsa et \u00e9chalotes marin\u00e9es et servez<\/div><\/li><\/ul><\/div><\/div>\n\n

                  Notes
                  <\/div><\/h3>
                  Je n\u2019ai pas ajout\u00e9 trop d’ingr\u00e9dients au hareng vu que les autres \u00e9l\u00e9ments de garniture compl\u00e8tent les saveurs<\/span>
                  <\/div>\nJ’ai fait cuire la polenta dans du lait pour la rendre plus cr\u00e9meuse, mais vous pouvez la faire cuire dans de l\u2019eau seulement si vous le d\u00e9sirez.<\/span>
                  <\/div>\nJe vous recommande de r\u00e9pandre une couche fine de polenta pour les bouch\u00e9es plus faciles \u00e0 d\u00e9guster.<\/span>
                  <\/div>\nSi vous n\u2019aimez pas le piment, faites cuire le piment bouc entier avec le hareng en prenant soin de ne pas le laisser \u00e9clater. Cela lui permettra de lib\u00e9rer ses ar\u00f4mes sans apporter trop de piquant <\/span><\/div><\/div>\n\n
                  <\/div>\n
                  <\/div><\/path><\/g><\/g><\/svg><\/span>
                  <\/div><\/div>\n\n
                  <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  Il y a quelques ann\u00e9es, je vous racontais ma visite olfactive dans la cuisine du voisin qui, ce jour-l\u00e0, cuisinait ce que mes narines avaient identifi\u00e9 comme un mayi moulen ak arans\u00f2, polenta ha\u00eftienne au hareng fum\u00e9 sal\u00e9. Ces ar\u00f4mes, qui avaient impr\u00e9gn\u00e9 chaque recoin de ma chambre, m\u2019avaient fait r\u00eaver d’une invitation \u00e0 d\u00e9jeuner; une invitation que je ne recevrai certainement jamais. Pour me consoler, j\u2019avais pr\u00e9f\u00e9r\u00e9 partager une anecdote d\u00e9pourvue de recette avec vous sans vous parler de mes aventures avec ce plat. Notre mayi ak arans\u00f2 et les beaux jours d’\u00e9t\u00e9 vont de pair pour moi. Je me souviens, comme si c’\u00e9tait hier, des lunch que nous d\u00e9gustions, mes fr\u00e8res et soeur et moi, durant les grandes vacances. Nous n’\u00e9tions pas amateurs de camp d’\u00e9t\u00e9, nous passions donc nos journ\u00e9es chez nous entre plein air et grand \u00e9cran. Afin de s\u2019assurer que nous nous nourrissions bien, nos parents avaient concoct\u00e9 un menu lunch pr\u00e9cis. La polenta faisait partie de ces plats, non pas forc\u00e9ment pour son go\u00fbt, mais surtout parce que nous avions plaisir \u00e0 la retrouver dans notre assiette.  Voyez-vous, nous avions le droit de jouer avec la polenta \u00e0 table. Sans doute pour nous inciter \u00e0 manger notre assiette, mon p\u00e8re avait introduit un c\u00f4t\u00e9 fun \u00e0 ce repas.  Une assiette de mayi moulen chaud met du temps \u00e0 refroidir et risque de br\u00fbler les palais des enfants. Mon p\u00e8re nous avait donc initi\u00e9 \u00e0 une formule amusante pour en acc\u00e9l\u00e9rer le refroidissement.  Il nous avait appris \u00e0 transformer notre assiette de polenta en un soleil se refroidissant rapidement. Il n\u2019y a pas plus vrai que cet oxymore. Arm\u00e9s de notre fourchette, nous faisions le tour de notre assiette, dessinant des rayons de soleil sur le pourtour de notre polenta au fur et \u00e0 mesure que nous la d\u00e9gustions. Nous r\u00e9p\u00e9tions ce sc\u00e9nario jusqu’\u00e0 ce que nous ayons compl\u00e8tement englouti notre mayi moulen. Aujourd\u2019hui, je ne vous sers pas un soleil dans une assiette. Je revisite plut\u00f4t ce plat de mon enfance, et vous le sers sous forme de…tarte. Le mayi ak arans\u00f2 de mon enfance incorporait le hareng \u00e0 m\u00eame la polenta. Ma version d\u00e9construite inclut plut\u00f4t un fond de tarte de polenta croustillant ext\u00e9rieurement garni de fromage t\u00eate de maure, hareng fum\u00e9 sal\u00e9 pr\u00e9par\u00e9, salsa de tomates et de tomatilles et \u00e9chalotes marin\u00e9es. Ce plat s’\u00e9loigne certainement du mayi ak arans\u00f2 avec lequel j\u2019ai grandi. Pourtant, je ne peux m’emp\u00eacher de remarquer que les bordures de mon fond de tarte rappellent \u00e9trangement des rayons de soleil.<\/p>\n","protected":false},"author":1,"featured_media":4265,"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":""},"categories":[1413,1421,1423],"tags":[],"class_list":["post-4517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr","category-idea-casserole-fr","category-recettes"],"yoast_head":"\nHaitian polenta pie with arans\u00f2 (salted smoked herring) | Tchakayiti<\/title>\n<meta name=\"description\" content=\"This Haitian polenta prepared the Tchakayiti way features a polenta crust topped with salted smoked herring, tomato salsa and pickled shallots.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/haitian-polenta-pie-style-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haitian polenta pie with arans\u00f2 (salted smoked herring) | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"This Haitian polenta prepared the Tchakayiti way features a polenta crust topped with salted smoked herring, tomato salsa and pickled shallots.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/haitian-polenta-pie-style-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - 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