Oven-Baked Cheesy Polenta with Okra
A cheese-lover's delight, this oven-baked polenta is combined with okra for a phenomenal showing. If you prefer goat cheese, blue cheese or some other flavor, feel free to substitute cheeses to your liking.
4 cups water, divided
6 small fresh okra pods
1 cup uncooked quick-cooking grits
1/2 tsp. salt
2 large eggs, lightly beaten
1/4 cup butter, cut into pieces
1 (8 oz.) 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; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 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 11- x 7-inch baking dish. Bake at 350 degrees for 55 to 60 minutes or until set.
Ready in 1 ½ hour