Photo by Carrie Hirsch
SERVES 4
2 tablespoons bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
¼ teaspoon salt
3 cups sliced okra (cut in circles like pennies)
¼ cup olive oil
2 garlic cloves, minced
In a medium bowl, combine bread crumbs, Parmesan cheese, cornmeal and salt. Add sliced okra and stir to coat. In a medium skillet, heat olive oil, add garlic and okra, and saute 5–10 minutes, stirring often, until most of the roping (thin, white threads secreted from the okra) has disappeared and okra is tender.
“Quick and delicious! This is my family’s favorite way to eat okra.”
TOBY MERCER, INMAN