Cou Cou (Caribbean Polenta) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish. Ingredients:
2 cups yellow cornmeal |
1 cup fresh okra (or 1 package frozen cut okra) |
1/4 teaspoon ground pepper |
1/4 cup butter or 1/4 cup margarine |
1 teaspoon salt |
3 cups water |
Directions:
1. Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
2. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
3. 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.
4. 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.
5. Cou-cou should be firm when it's done. If the cou-cou is oose 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.
6. When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
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