Baked Polenta with Cheese and Okra

By garciamoss

Ingredients

• 4 cups water, divided
• 6 small fresh okra pods
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/4 cup butter or margarine, cut into pieces
• 1 (8-ounce) block sharp Cheddar cheese, cubed*

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra slightly, and coarsely chop.

Add remaining 2 cups water to reserved liquid; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.

Bake at 350° for 55 to 60 minutes or until set.

*2 (4-ounce) logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.

Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra slightly, and coarsely chop.

Add remaining 2 cups water to reserved liquid; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.

Bake at 350° for 55 to 60 minutes or until set.

*2 (4-ounce) logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.