Country Okra Sauté with Fresh Tomatoes and Cornmeal

(Gardeners’ Community Cookbook, Wise)

 

1 Tablespoon olive or vegetable oil

1/4 cup cornmeal

4 medium onions, chopped

4 tomatoes, chopped

1 pound okra, sliced ˝ inch thick

salt and freshly ground black pepper to taste

 

Combine the oil and onion in a large heavy skillet.  Sauté over medium heat until beginning to wilt, about 3 minutes. 

 

Add the okra and a good splash of water, cover the skillet, and allow to steam for 5 minutes or until the okra softens slightly. 

 

Sprinkle the cornmeal over the okra mixture, but do not stir–stirring at this stage will make the dish gummy.  Cover again and allow to steam 5 minutes more, adding a little extra water if necessary to keep the mixture from sticking to the bottom. 

 

Add the chopped tomatoes, now stir gently and bring the mixture to a simmer. 

 

Season with salt and freshly ground black pepper to taste and serve right away.