Baked Polenta With Cheese And Okra

• 4 cups water, divided
• 6 small fresh okra pods
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/4 cup butter or margarine, cut into pieces
• 1 (8-ounce) block sharp Cheddar cheese, cubed*

1. 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.
2. 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.
3. Bake at 350u0b0 for 55 to 60 minutes or until set.
4. *2 (4-ounce) logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.

water, fresh okra pods, grits, salt, eggs, butter, cheddar cheese

Taken from www.myrecipes.com/recipe/baked-polenta-with-cheese-okra (may not work)