Coo Coo Caribbean Polenta Recipes

COU-COU (CARIBBEAN POLENTA)

Cou-Cou (Caribbean Polenta) image

Provided by Ilovevegas

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups yellow cornmeal
1/2 pound fresh okra
OR
1 package frozen cut okra
1/4 teaspoon black pepper
1/4 cup butter or margarine
1 teaspoon salt
3 cups water

Steps:

Clean and wash okra. Dice all but 6. Add the water to a large saucepan. Add salt. Boil. Add diced and whole okra. Boil okra for 5-8 minutes. Remove pan from heat. Save whole okra aside for garnish. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra in the pot. Use a wooden spoon to mix together. Return pot to stove over medium heat and continue to stir okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done. Cou-cou should be firm when it's done. If the cou-cou is loose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out." When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.

Nutrition Facts :

COU COU (CARIBBEAN POLENTA)

Cou Cou (Caribbean Polenta) image

Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish.

Provided by NylaM

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups yellow cornmeal
1 cup fresh okra (or 1 package frozen cut okra)
1/4 teaspoon ground pepper
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
3 cups water

Steps:

Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.

Nutrition Facts : Calories 330.6, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 690, Carbohydrate 48.8, Fiber 5.3, Sugar 0.7, Protein 5.6

BAJAN COU COU

Bajan Cou Cou image

Bajan Cou Cou is Caribbean style polenta. This delicious savory cornmeal porridge is a great gluten free side dish for any meal.

Provided by Chef Mireille

Categories Side Dish

Number Of Ingredients 5

Ingredients

12 thinly sliced okra
3 1/2 cups water
1 cup cornmeal
1 teaspoon salt
1 tablespoon butter

Steps:

In a large pot, bring 2 cups of water and salt to a boil.
Add okra and cook for 8 minutes.
In a small bowl, combine 1 cup water and cornmeal and stir until smooth.
Add to pot slowly, stirring constantly. Add remaining water and continue to stir.
Reduce heat to low and cook, stirring constantly for about 5 minutes, until thickened.
Spoon some of the mixture into greased ramekins or bowls for individual servings.

Nutrition Facts : Calories 190 kcal, Carbohydrate 32 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 621 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

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