Last night I whipped up some “coo coo,” a Barbadian dish Shannon had recommended in a comment last week. Coo coo is kind of like a Caribbean spin on polenta — cornmeal cooked to a thick porridge with some stuff mixed in. In this case, the mix-ins included okra from my Local Box. I also used some Local Box bell pepper and onion in the tomato sauce I poured on top. I followed the recipe for the most part, with only a last-minute doubling of the browned butter because two tablespoons just didn’t seem like enough for all that cornmeal. I think I could have added more okra, though. This is a great vehicle for okra, since any sliminess gets absorbed.
To make the leftover coo coo more appealing, I packed the it into a buttered loaf pan while it was still warm, then sliced and pan-fried it this morning. I’m looking forward to lunch!