38. Baked Polenta with Cheese and Okra

From 1999 Southern Living Annual Recipes

When you're talking about Southern food, cheese grits and okra are two staples. So, it made sense when I saw the two combined.

Both the bottom and top of the dish had a great crust, with creamy grits in the middle. Putting the cheese in cubed was a great idea, as it made little pockets of cheesiness.

I used frozen cut okra instead of fresh, and it worked just fine. Next time, I'd probably use garlic salt instead of regular, just for a little more flavor. All in all, a yummy, unusual, and visually attractive side dish, perfect with a grilled steak.

4 cups water, divided
6 small fresh okra pods
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup butter, cut into pieces
1 (8-ounce) block sharp Cheddar cheese, cubed

Bring 2 cups water to a boil in a large saucepan over medium heat. Add okra and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan. Cool okra slightly and coarsely chop.

Add remaining 2 cups water to reserved liquid and bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5-7 minutes. Gradually whisk about one-fourth of hot grits into eggs. Add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11x7 baking dish.

Bake at 350 degrees for 55 to 60 minutes or until set.