Caribbean Cornmeal Cou-Cou
A classic Caribbean cornmeal cou-cou offers a delightful experience for polenta enthusiasts.
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Instructions
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Start boiling water for later use.
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Soak cornmeal in cold water for 5 minutes.
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In a large pot, heat oil and sauté onions, garlic, and thyme for 1 to 2 minutes, then add sliced okra and sauté for 1 minute.
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Add boiling water to the pot and boil the vegetables for 10 minutes.
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Remove the okra and onions with a slotted spoon, setting them aside.
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Reserve half of the cooking liquid.
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Reduce heat to low. Stir in the soaked cornmeal, salt, and 1 tablespoon butter, whisking constantly to prevent lumps and scorching.
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Gradually add the reserved cooking liquid as the cornmeal dries, stirring with a wooden spoon for about 90 minutes until cooked through. Stir every 15 minutes and add additional boiling water 1/4 to 1/2 cup at a time if the mixture becomes too dry.
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When the cornmeal mixture pulls away cleanly from the pot sides, return the okra and onions and stir to combine.
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Continue cooking until the cou-cou is firm but still easily separates from the pot.
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Generously butter a medium bowl with the remaining 1 1/2 tablespoons butter. Transfer the cooked cou-cou into the bowl, shaping it into a mold.
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Invert the bowl onto a serving platter and serve immediately.