Caribbean Cornmeal Cou-Cou

Ingredients

• 2 cups fine cornmeal
• 2 cups cold water
• 1 tablespoon vegetable oil
• 1/2 cup onions, finely chopped
• 1 tablespoon garlic, minced
• 2 teaspoons minced fresh thyme
• 1 1/3 cups thinly sliced okra
• 4 cups boiling water, more as needed
• 1 teaspoon salt
• 2 1/2 tablespoons salted butter, divided

Steps to Make It

1. Gather the ingredients.
2. Soak the cornmeal in cold water for 5 minutes.
3. In a large pot, heat the oil and gently sauté the onions, garlic, and thyme for 1 to 2 minutes.
4. Add the sliced okra and sauté for 1 minute.
5. Pour the boiling water into the pot with the onion-okra mixture and let the vegetables boil for 10 minutes.
6. Using a slotted spoon, remove the okra and onions to a small bowl and set them aside.
7. Pour half of the liquid from the pot into a small bowl and reserve for later use. Have more boiling water on hand.
8. Turn the heat to low and simmer. Add the soaked cornmeal, plus the salt and 1 tablespoon of the butter. Stir constantly using a whisk to avoid lumps and keep the cornmeal mixture from scorching.
9. As the cornmeal begins to dry out, add the reserved cooking liquid in stages, stirring with a wooden spoon until the cornmeal is cooked. This process takes about 90 minutes. Stir the cou-cou at 15-minute intervals to ensure that it is not sticking to the bottom of the pot. If the cou-cou is dry, add more boiling water 1/4 to 1/2 cup at a time until the cornmeal is cooked through,
10. As the mixture begins to break away clean from the sides of the pot, add the okra and onions back and stir to incorporate fully.
11. Let the cou-cou continue to cook until it is firm but not stiff. The cou-cou should break away easily from the sides of the pot. Another way to check is to insert the wooden spoon into the middle of the cou-cou and see if it stands up—it also should be easily removed from the mixture.
12. Generously butter a medium bowl with the 1 1/2 tablespoons remaining butter. Once the mixture is properly cooked, pour it into the bowl, swirling it around to form a mold.
13. Invert the bowl onto a serving platter so the cou-cou drops out in a nicely shaped mound. Serve immediately.

How to Serve Cou-Cou

To serve the cou-cou, create an indentation in the center of the inverted cou-cou and heap in stewed fish, meat, poultry, or vegetables, letting the rich sauce spill over the sides. Alternatively, divide the mixture into four to five smaller buttered bowls and create the same indentation, stuffing it with your favorite stew or sauce and serve individual cou-cous. (Cynthia Nelson from thespruceeats.com)