Guest guest Posted July 7, 2008 Report Share Posted July 7, 2008 @@@@@ Coo Coo - Creole Polenta 1â„4 lb. fresh okra, trimmed and cut into 1â„2-inch pieces 3â„4 cup finely chopped red onion 1 Tbs. chopped fresh thyme 3 Tbs. unsalted butter 1 1â„2 cups polenta (cornmeal) 4 cups boiling water In small Dutch oven or large, heavy saucepan, combine okra, onion, thyme and 2 tablespoons butter. Add 1 cup water and bring to a boil. Reduce heat and boil gently, uncovered, until okra is tender and mixture is almost dry, about 20 minutes. In medium bowl, combine polenta with 1 cup water, mixing to make thick paste. Stir paste into okra mixture. Gradually whisk 4 cups boiling water into polenta, about 1â„2 cup at a time, while stirring vigorously to avoid lumps. Cook, stirring constantly, until creamy and tender, 12 to 15 minutes. To serve, spoon into shallow bowls and dot each serving with some of the remaining butter. 6 to 8 Servings Source: Vegetarian Times Issue: June 1, 2001 p.11 Formatted by Chupa Babi: 07.07.08 Nutritional Information Per Serving: Calories: 175, Protein: 3g, Total fat: 7g, Carbs: 26g, Cholesterol: 15mg, Sodium: 13mg, Fiber: 3g, Sugars: 0g The secret to this smooth and creamy polenta is okra, but people will think you used butter lavishly. Leftovers are great sliced and fried in a bit of olive oil. ----- Quote Link to comment Share on other sites More sharing options...
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