For the Vegetables
¼ cup whole grain cornmeal
⅓ cup grated Parmigiano Reggiano
1 tablespoon olive oil, divided
1 pound okra, fresh or frozen and thawed, cut into bite-sized pieces
3 ears corn (or about 2 cups fresh or frozen corn kernels)
1 pint cherry tomatoes
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
For the Fish
1 pounds catfish or other white fish
½ tablespoon olive oil
¼ cup grated Parmigiano Reggiano
1 teaspoon Berbere spice blend
½ teaspoon paprika
¼ teaspoon salt
An Oldways recipe and photo courtest of Kelly LeBlanc