- Yield: 5 servings
Okra and Cornmeal
Key Points
- Serving size: 115 grams
- For the best buy, choose fresh brightly colored pods that have no bruises, and are less than 3 inches long.
- To prepare fresh okra, rinse and cut off stem. Cook whole or sliced in rounds.
- To store fresh okra, put in a paper bag and store in the refrigerator for 2 to 3 days.
- Okra contains vitamin C, which is good for fighting colds and healing cuts.
Instructions
- Combine okra, salt, oil, and 2 cups of water in a medium pot. Bring to a boil over high heat.
- Reduce heat to medium. Slowly mix in the cornmeal, stirring constantly.
- Cook for 5 minutes or until the mixture becomes thick. Stir constantly.
- Refrigerate leftovers.
Nutrition facts per serving
Photo Credit: “Roasted Rack of Lamb-Cornmeal” by Rebecca Siegel / CC BY 2.0