Cou Cou Caribbean Polenta Recipes
COU COU (CARIBBEAN POLENTA)
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
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
COU-COU (CARIBBEAN POLENTA)
Provided by Ilovevegas
Time 45m
Yield 6
Number Of Ingredients 8
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 :
BAJAN COU COU
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
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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