INGREDIENTS

1 cup polenta (mielie meal for South Africans)
½ cup panko bread crumbs (best for crunch but I used ordinary breadcrumbs)
1 tablespoon salt
½ teaspoon fresh ground black pepper
½ teaspoon crushed red pepper (or chillie flakes)
½ cup fat free buttermilk (or plain yoghurT)
1 egg, lightly beaten
1 lb (450g) fresh okra pods, trimmed and cut into ¾ inch slices

METHOD

1. Preheat oven to 450 degrees.

2. Combine polenta, bread crumbs, ½ teaspoon salt, black pepper, and red pepper in a shallow dish; set aside.

3. Combine buttermilk and egg in a large bowl; stir with a whisk

4. Add okra to buttermilk mixture; toss to coat. Let stand for 3 minutes.

5. Dredge okra in polenta/crumb mixture.

6. Place okra on a flat springroll pan.oven tray coated with cooking spray. Sprinkle remaining salt over the okra.

7. Bake for 30-35 mintues, stirring once, until okra is golden brown and crispy

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