The secret to this smooth and creamy polenta is okra, but people will think you used butter lavishly. Leftovers are great sliced and fried in a bit of olive oil.
- 1⁄4 lb. fresh okra, trimmed and cut into 1⁄2-inch pieces
- 3⁄4 cup finely chopped red onion
- 1 Tbs. chopped fresh thyme
- 3 Tbs. unsalted butter
- 1 1⁄2 cups polenta (cornmeal)
- 4 cups boiling water
- In small Dutch oven or large, heavy saucepan, combine okra, onion, thyme and 2 tablespoons butter. Add 1 cup water and bring to a boil. Reduce heat and boil gently, uncovered, until okra is tender and mixture is almost dry, about 20 minutes.
- In medium bowl, combine polenta with 1 cup water, mixing to make thick paste. Stir paste into okra mixture. Gradually whisk 4 cups boiling water into polenta, about 1⁄2 cup at a time, while stirring vigorously to avoid lumps. Cook, stirring constantly, until creamy and tender, 12 to 15 minutes.
- To serve, spoon into shallow bowls and dot each serving with some of the remaining butter.
- Serving Size: 6 to 8 Servings
- Calories: 175
- Carbohydrate Content: 26 g
- Cholesterol Content: 15 mg
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 4 g
- Sodium Content: 13 mg