Coo Coo

Directions

1. 1
   In small Dutch oven or large, heavy saucepan, combine okra, onion, thyme and 2 tablespoons butter.
2. 2
   Add 1 cup water and bring to a boil.
3. 3
   Reduce heat and boil gently, uncovered, until okra is tender and mixture is almost dry, about 20 minutes.
4. 4
   In medium bowl, combine polenta with 1 cup water, mixing to make thick paste.
5. 5
   Stir paste into okra mixture.
6. 6
   Gradually whisk 4 cups boiling water into polenta, about 12 cup at a time, while stirring vigorously to avoid lumps.
7. 7
   Cook, stirring constantly, until creamy and tender, 12 to 15 minutes.
8. 8
   To serve, spoon into shallow bowls and dot each serving with some of the remaining butter.