1. Wash the fresh okra under cold running water and, with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be defrosted.)
2. Cut 1/8 inch off the stem at the narrow end of each pod, and slice the okra crosswise into ¼-inch-thick rounds. Combine the okra, water and salt in a heavy 1½-to 2-quart saucepan, and bring to a boil over high heat.
3. Reduce the heat to low, cover tightly, and simmer for 10 minutes, until the okra is tender but still intact.
4. Stirring constantly, pour in the cornmeal in a slow thin stream. Cook over moderate heat, still stirring, for about 5 minutes, or until the mixture is thick enough to leave the bottom and sides of the pan in a solid mass.
5. Spoon the mixture onto a heated serving plate and, with a metal spatula, shape it into a round cake about 1 inch thick and 8 inches in diameter. Spread the top with the softened butter and serve at once.
