Fungi

10     ounce package frozen cut okra
4      cups boiling water
1-1/2  cups fine yellow cornmeal
2      tablespoons butter*
1/4    teaspoon salt pepper, to taste
2      dried bay leaves
 
Place frozen okra and bay leaves in 4-cups simmering water. Cook until just okra is barely tender.

With an immersion blender puree okra. If you use a stand blender, be careful, as the okra liquid will have a tendency to splash. 

Slowly add the cornmeal to the pureed okra in a steady stream, while stirring constantly. For lump free Fungi reserve 1/2 cup of water, mix cornmeal with water and slowly. If the cornmeal still lumps hit it a few times with the immersion blender. 

 
Stir in the butter, salt and pepper.(I often add a few tablespoons of extra virgin olive oil.)  

Simmer until desired consistency, which is subjective, like grits or polenta. Some like runny/creamy some like almost pudding like. (You may need to add more water)

Serve hot as a neutral accompaniment to spicy Caribbean food. 

The above Fungi recipe is a basic recipe, I always add a little garlic and onion powder, a dash of hot sauce and a little dried basil. Do not spice up the Fungi as it is meant to be a neutral (bland) accompaniment to spicy foods. 

Enjoy

Smoking in Chicago,
Gary
