Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish.
Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.