Coo Coo

1. 1

   In small Dutch oven or large, heavy saucepan, combine okra, onion, thyme and 2 tablespoons butter.

2. 2

   Add 1 cup water and bring to a boil.

3. 3

   Reduce heat and boil gently, uncovered, until okra is tender and mixture is almost dry, about 20 minutes.

4. 4

   In medium bowl, combine polenta with 1 cup water, mixing to make thick paste.

5. 5

   Stir paste into okra mixture.

6. 6

   Gradually whisk 4 cups boiling water into polenta, about 12 cup at a time, while stirring vigorously to avoid lumps.

7. 7

   Cook, stirring constantly, until creamy and tender, 12 to 15 minutes.

8. 8

   To serve, spoon into shallow bowls and dot each serving with some of the remaining butter.

No additional tips available.