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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