| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 6 |
|
Pods fresh, tender okra |
| 1 |
c |
White cornmeal |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter, cut into pieces |
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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