Tijoe's Fungi
Published February 25, 1989
- Total Time
- 40 minutes, plus 1 hour's rest
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Ingredients
3 tablespoons butter
½ cup minced onion
2 ½ cups water
¼ teaspoon salt
1 ¼ cups yellow stone ground cornmeal
⅓ cup diced tomato, seeded and drained
½ cup frozen cut okra, thawed and coarsely chopped and well drained
Nutritional analysis per serving (6 servings)
22 grams carbs; 15 milligrams cholesterol; 153 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 127 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often. Remove from the heat.
- Step 2
Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and stir constantly for 10 minutes.
- Step 3
Stir in the onion and butter, tomatoes and okra. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
- Step 4
Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick. Cool for 15 minutes. Cover loosely with plastic wrap and let rest for one hour.
- Step 5
Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.
Private Notes