1 lb. (2 cups) cornmeal, sifted
6 cups water
3 tsp. salt
2 Tbs. butter
Wash okra, cut off stems, and in a medium sauce pan boil in a ½ cup water with 1 teaspoon salt for about 10 minutes.
Place cornmeal, remaining water and salt in medium-size bowl. Mix well. Take okra off the heat and add the cornmeal mixture. Blend well. Return the saucepan to stove and cook over medium heat, stirring all the time with a wooden spatula. When mixture becomes stiff and breaks away from saucepan cleanly at bottom, it is finished. Pour into a serving dish immediately and spread liberally with butter. Serve very hot with boiled fish or stew.