Pesto Polenta with Okra and Tomatoes

The first time I tried to cook okra in a curry broth it turned the whole dish into a slimy mess.  Since then I have been baffled on how people make okra without it becoming the consistency of runny mucus.  Luckily my friend Ginny, a southern girl herself, told me she roasts her okra.  Brilliant- I thought!  The oven dries out all the excessive moisture in the okra and leaves the vegetable more crunchy and flavorful.  Also, when you slice the okra they look like little green stars!  So this week I went to the farmer's market and bought a bag of okra and some yellow tomatoes.  I cooked up some polenta, added some leftover pesto, and topped it with the veggies.  Enjoy this simple summer dish!

Pesto Polenta with Okra and Tomatoes

Ingredients

• 1 log of cooked polenta (just check ingredients as some brands add parmesan cheese)
• 1/2 pint of cherry tomatoes
• 1 bag of okra
• 1 tsp of garlic powder 
• 1/4 cup of pesto
• Olive oil
• Salt and pepper

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Slice okra into star shaped discs.
3. Lay okra on a baking sheet and coat with olive oil, garlic powder, salt and pepper. 
4. Roast in oven for about 30 minutes, or until it's as crispy as you like it.
5. Meanwhile, cut up polenta and mash into a pot.
6. Turn on the heat and add some water, olive oil and salt.
7. Keep stirring and add more water if needed until the polenta is a thick and creamy.
8. Add salt, pepper, and the pesto to the polenta and turn off the heat.
9. Scoop polenta into a bowl and slice some tomatoes to put on top. Add the okra and enjoy!