Caribbean Polenta Ingredients:
- 2 Cups – Yellow Cornmeal
- 8 oz. – Okra (Fresh is best)
- 1/4 tsp. – Black Pepper
- 4 Tbsp. – Butter
- 1 tsp. – Salt
- 3 cups – Water
Caribbean Polenta Directions:
- Clean and wash the okra. Then fine dice the Okra, but leave about 4 to 6 whole for the purpose of garnishing when the dish is finished.
- Add the 3 cups of water to a large saucepan, then add the salt and both the diced and whole okra. Bring the okra to boil for 5 minutes. Remove pan from heat. Remove the whole okra and set it aside for garnish.
- Collect 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.
- When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.
Cou-cou should be firm when it’s done. If the cou-cou is loose 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. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.
For a pleasant weekend breakfast, fry sliced leftover refrigerated cou-cou and serve it with your favorite syrup and sausages.
Submitted By: Nyla Morrison
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