Cou-Cou (Caribbean Polenta)

Submitted by Nyla Morrison

"Note: Refrigerate leftover cou-cou. For a pleasant weekend breakfast, slice and fry leftover Cou-Cou and serve it with your favorite syrup. It's a great way to use yellow cornmeal in an entre' and what your calories at the same time."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 2 cups yellow cornmeal
• 8 ounces fresh okra (or 1 package frozen cut okra)
• 1⁄4 teaspoon pepper
• 1⁄4 cup butter or 1/4 cup margarine
• 1 teaspoon salt
• 3 cups water

directions

1. Clean and wash okra.
2. Dice all but 6.
3. Add 3 cups of water to a large saucepan.
4. Add salt.
5. Boil.
6. Add diced and whole okra.
7. Boil okra for 5-8 minutes.
8. Remove pan from heat.
9. Save whole okra aside for garnish.
10. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
11. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together.
12. Stir the cornmeal slowly into the reserved liquid and okra in the pot.
13. Use a wooden spoon to mix together.
14. Return pot to stove over medium heat and continue to stir okra and cornmeal.
15. Cook and stir about 15-20 minutes.
16. Insert wooden spoon into center of the cou-cou.
17. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
18. Cou-cou should be firm when it's done.
19. If the cou-cou is loose and creamy looking, you have used too much water.
20. If too much water is used, let cou-cou stand uncovered over low heat to"dry out.
21. "When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
22. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.