c Water
6 Pods fresh, tender okra
1 c White cornmeal
1/2 ts Salt
1/2 c Butter, cut into pieces

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.