Instructions: Bring the water to a gentle boil in a 3-quart saucepan, add okra and cook for about 10 minutes. Remove the okra with a slotted spoon and set aside.

Raise the heat under the saucepan so the water boils briskly. Add the cornmeal in a thin, steady stream, stirring all the while to prevent lumping. Add the salt and okra; cook, stirring for 10 to 12 minutes.

Remove from heat and add the butter a piece at a time, stirring after each addition, until all the butter is incorporated. Keep stirring until this okra has practically disappeared and the cornmeal is light.

Correct seasoning and serve hot.

Serves 4.

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