• cup sliced fresh or frozen okra

  • Kosher salt and freshly ground black pepper

  • 1

    cup fine yellow cornmeal

  • ¼

    cup chilled unsalted butter (1/2 stick), cut into chunks


  1. In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
  2. When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
  3. Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
  4. Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
  5. When smooth, taste and adjust seasoning with salt and pepper. If you’d like it a little thinner, whisk additional water into the mixture. Serve hot.