INGREDIENTS

INSTRUCTIONS

Bring the water to a gentle boil in a 3-quart saucepan, add okra and
cook for about 10 minutes. Remove the okra with a slotted spoon and
set aside.  Raise the heat under the saucepan so the water boils
briskly. Add the  cornmeal in a thin, steady stream, stirring all the
while to prevent  lumping.  Add the salt and okra; cook, stirring for
10 to 12 minutes.  Remove from heat and add the butter a piece at a
time, stirring after  each addition, until all the butter is
incorporated. Keep stirring  until this okra has practically
disappeared and the cornmeal is light.  Correct seasoning and serve
hot.  Serves 4.  PER SERVING:  315 calories, 3 g protein, 24 g
carbohydrate, 24 g fat  (15 g saturated), 62 mg cholesterol, 461 mg
sodium, 3 g fiber.  Posted by Stephen Ceideberg; March 11 1993.

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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 208
Total Fat: 23.7g
Cholesterol: 61mg
Sodium: 300.1mg
Potassium: 63.8mg
Carbohydrates: 31.2g
Fiber: 1.5g
Sugar: <1g
Protein: 3g