Tijoe's Fungi

Name: Tijoe's Fungi
Total time: 1 h 40 min
Yield: Six servings
Cuisine: caribbean
Ingredients: 3 tablespoons butter; 1/2 cup minced onion; 2 1/2 cups water; 1/4 teaspoon salt; 1 1/4 cups yellow stone ground cornmeal; 1/3 cup diced tomato, seeded and drained; 1/2 cup frozen cut okra, thawed and coarsely chopped and well drained

By Michele Evans

Total Time: 40 minutes, plus 1 hour's rest
Rating: (0)
Comments: Read comments

Featured in: FOOD; ISLAND HOPPING

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Ingredients

Yield:Six servings

3tablespoons butter
½cup minced onion
2½cups water
¼teaspoon salt
1¼cups yellow stone ground cornmeal
⅓cup diced tomato, seeded and drained
½cup frozen cut okra, thawed and coarsely chopped and well drained

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often. Remove from the heat.
Step 2
Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and stir constantly for 10 minutes.
Step 3
Stir in the onion and butter, tomatoes and okra. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
Step 4
Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick. Cool for 15 minutes. Cover loosely with plastic wrap and let rest for one hour.
Step 5
Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.