- 6 cups water
- 1 teaspoon salt
- 16 young okra stemmed, sliced
- 4 Tablespoons butter
- 8 ounces cornmeal
- 1 cup cooked corn
- Bring a pot of water to a boil on the stove. Add the salt and the okra. Add 2 tablespoons butter and stir until dissolved. Stir in the cornmeal and continue stirring mixture over low heat for about 10 minutes. Stir in the corn.
Grease a serving dish with the remaining 2 tablespoons of butter. Pour mixture into dish. Can garnish with fresh tomatoes, sweet bell peppers, and parsley.