Cornmeal is a favorite ingredient in cooking in many countries. In baking, many bakers use it to dust their baking sheet which helps develop a nice crust in bread. Semolina is another ingredient many bakers use in baked goods. But this recipe is not about baked goods; it is a Caribbean one-pot comfort meal.
Cornmeal is a typical staple food and is ground fine, medium and coarse consistency. It is a versatile grain and a great alternative to rice. From breakfast, lunch to dinner, the recipes are endless. And let’s not forget about supper! Yes, in many cultures, supper is eaten around 6 – 7 pm. If cornmeal is served, it is usually in porridge form or a sweet polenta recipe. Let’s not forget about dessert as there are several delicious recipes as well.
If you’ve never added blue crab in cornmeal or any other type of grains, you are in for a surprise. Any kinds of seafood you are adding to a grains dish must be seasoned separately. The reason is simple; you want a well-seasoned dish. Have you ever taste let’s say rice, and the seafood is seasoned well. Exactly! You will taste some seasoning, but the recipe will not be that flavorful.
Spinach is one of the healthiest green leafy vegetables that are full of flavor, full of antioxidant and one of the most used in Caribbean cuisine. In the Caribbean, you will mostly find the sizeable leafy type of spinach. You will see the same in the States as well. Whichever type you want to use in the recipe is excellent. You will have the same taste result. There are several recipes including spinach.
The spices for this recipe are simple. Noubess Seafood Seasoning was used to season the blue crabs, and Noubess Hot and Spicy Original with Herbs was used to add flavor, taste, and aroma to the one-pot meal. Fresh herbs and spices are also part of this delicious meal.
This recipe is served as a full meal. No side dishes are served. The only ingredient or a side dish as you may want to call it is avocado. Cornmeal and avocado are usually served together for breakfast, lunch or dinner. It does not matter the way the cornmeal is cooked; avocado is always present. The only exception will be if the cornmeal is served sweetened.
For the recipe, I used 2 cups of cornmeal to serve 6 – 8 people. Cornmeal takes a long time to cook. The coarser or larger the grains are, the longer the cooking process will be. Cooking cornmeal is almost like an art. You need the right seasoning, and you must also add your veggies or meat at the right time.
One thing you must always do is cooking the grains with either a wooden spoon or a sturdy spoon spatula. The reason is that it will be easier to manage. Making a polenta meal is the same as well.
Here’s the slideshow showing how we made this delicious recipe.
Here’s the recipe.
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