Tijoe's Fungi

• 3 tablespoons butter
• 1/2 cup minced onion
• 2 1/2 cups water
• 1/4 teaspoon salt
• 1 1/4 cups yellow stone ground cornmeal
• 13 cup diced tomato, seeded and drained
• 1/2 cup frozen cut okra, thawed and coarsely chopped and well drained

1. Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often.
2. Remove from the heat.
3. Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one.
4. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon.
5. Reduce the heat to low and stir constantly for 10 minutes.
6. Stir in the onion and butter, tomatoes and okra.
7. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
8. Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick.
9. Cool for 15 minutes.
10. Cover loosely with plastic wrap and let rest for one hour.
11. Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.

butter, onion, water, salt, yellow stone ground cornmeal, tomato, okra

Taken from cooking.nytimes.com/recipes/3923 (may not work)