Okra Cornmeal Cakes with Chevre and Roasted Tomatoes

Ingredients

For the roasted tomatoes

• 1 pint grape or cherry tomatoes, halved
• Generous drizzle of olive oil
• Pinch of kosher salt
• Generous pinch of sugar

For the corn cakes

• 2 cups fine yellow cornmeal
• 2 teaspoon. baking powder
• 1 teaspoon. sea salt or kosher salt
• 1 large egg, lightly beaten
• 1½ cups water, plus more as needed
• 8 ounces okra, stems trimmed and sliced ¼-inch thick
• 1 jalapeño, cored, seeded and finely chopped
• 1 clove garlic, finely minced
• ¼ cup canola oil, for frying

To serve

• About 3 ounce herbed goat cheese
• Fresh herbs, for garnish (optional)

Preparation

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