Same with these crunchy little okras, though they’re both even better when drizzled with addictive Bees Knees Spicy Honey. But don’t fear! A bowl of grits with melted cheddar softens the heat. We like this combination so much we’d happily eat it for breakfast and dinner. Cook, relax and enjoy.
What you’ll need:
½ cup quick cooking grits
1 cup cornmeal
6 oz okra
7 oz green tomato
fresh cilantro sprigs
2 oz sharp white cheddar cheese
1 oz spicy honey
neutral oil such as vegetable or safflower
freshly ground black pepper
Bring 2 cups water to a boil in a small saucepan. Slowly whisk in grits and 1 teaspoon salt. Reduce the heat to a simmer and cook, whisking often, until the water is fully absorbed, about 4 minutes. Cover and set aside.
Separate egg, placing egg white in a bowl and reserving egg yolk for another use. Whisk in 1 tablespoon of water. Combine cornmeal, 3 tablespoons flour, 1 ½ teaspoons salt, a few grinds of black pepper.
Cut okra stems off then cut crosswise in half lengthwise. Slice tomato ½ inch thick. Slice scallions thinly and pick leaves from cilantro stems.
Coat okra and tomatoes
Coat okra in egg white, letting excess drip off, transfer to cornmeal mixture and coat completely. Repeat with tomato slices.
Cook okra and tomatoes
Heat ¾ cup oil in a skillet over medium heat until hot but not smoking. Remove okra from cornmeal, shaking off excess. Add to oil (may have to do in two batches) and cook, turning occasionally, until golden all over, about 3-5 minutes. Remove with a slotted spoon to a paper towel and repeat with tomatoes. Add a little more oil if needed. Season with salt.
When ready to serve, grate cheese and whisk grits over medium heat until hot (add more water to smooth out if necessary). Stir in cheese until melted. Season with salt and pepper. Serve grits topped with scallions and cilantro. Drizzle fried vegetables with spicy honey. Enjoy!