Cornmeal With Okra (Cou-Cou)
Serves 6
Recipe By: Tyler Florence
2 ear whole corn
5 tablespoons unsalted butter
2 cup okra -- frozen or fresh
1 tablespoons extra-virgin olive oil
4 sprig fresh thyme -- leaves only
6 cup water or chicken stock
Kosher salt and freshly ground black pepper
2 cup yellow corn meal
Freshly ground nutmeg
Heat the oven to 350 degrees F.
Put the whole ears of corn into the oven (do not shuck the corn) and
cook until the outside is charred and the inside feels soft when
pressed, about 30 minutes. When it is cool enough to handle, pull out
the silk and remove the husk. Cut the kernels off the cob and set aside.
If using frozen okra, put it into a strainer and run it under cool
water for a few minutes to thaw. Remove the stems from the okra and
cut them into thirds. Heat 1 tablespoon each of butter and olive oil
in a skillet over medium-high heat. Cook the onion until it begins to
soften, then add the corn, okra, and thyme. Cook for 1 minute and set
aside. Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring
the
water to a boil in a large saucepan and add 1 teaspoon salt.
Gradually sprinkle in the corn meal, whisking constantly to avoid
lumps. When it is all incorporated, stir in the remaining 3
tablespoons butter and the sauteed vegetables. Reduce the heat to
low, season with salt, pepper, and nutmeg, to taste, and cook for 10
minutes stirring occasionally. Pour into the buttered dish and let cool.
Slice the cooled cornmeal into squares and serve. You can also fry
the cornmeal squares for a few minutes in butter or olive oil to make
them crisp on the outside and soft on the inside.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings
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