Cou-Cou (Caribbean Polenta) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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. |
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