Okra Cornmeal Cakes with Chevre and Roasted Tomatoes


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)


Click here for preparation method.

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