Cou-Cou (Caribbean Polenta)

[Guest guest]

Cou-Cou (Caribbean Polenta)

 

2 cups yellow cornmeal

1/2 pound fresh okra or 1 package frozen cut okra

1/4 teaspoon pepper

1/2 stick (1/4 cup) butter or margarine

1 teaspoon salt

3 cups water

 

Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan.

Add salt. Boil. Add diced and whole okra. Boil okra for 5-8 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 in the pot.

Use a wooden spoon to mix together. Return pot to stove over medium heat and

continue to stir okra and cornmeal. Cook and stir about 15 to 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 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. Can be served with a spicy tomato

sauce and a cucumber salad.

Makes 6 to 8 servings.

Chefs Note: Refrigerate leftover cou-cou. For a pleasant weekend breakfast,

slice and fry leftover Cou-Cou and serve it with your favorite syrup.

 

 

 

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[Guest guest]

Never thought you could spruce up Polenta. I heard it was kind of difficult to

get Polenta to a good texture so they advise you stir continuously. Im going to

try this way, thanks.

 

Ben T <letscook_freecook wrote: Cou-Cou (Caribbean Polenta)

 

2 cups yellow cornmeal

1/2 pound fresh okra or 1 package frozen cut okra

1/4 teaspoon pepper

1/2 stick (1/4 cup) butter or margarine

1 teaspoon salt

3 cups water

 

Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan.

Add salt. Boil. Add diced and whole okra. Boil okra for 5-8 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 in the pot.

Use a wooden spoon to mix together. Return pot to stove over medium heat and

continue to stir okra and cornmeal. Cook and stir about 15 to 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 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. Can be served with a spicy tomato

sauce and a cucumber salad.

Makes 6 to 8 servings.

Chefs Note: Refrigerate leftover cou-cou. For a pleasant weekend breakfast,

slice and fry leftover Cou-Cou and serve it with your favorite syrup.

 

 

 

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