Tomato-and-Okra Cornmeal Cakes

Ingredients

• 50 servings arugula 
• 2 teaspoons double-acting baking powder 
• 0.3 cup canola oil 
• 1 large eggs 
• 50 servings basil fresh
• 1  garlic clove 
• 1  jalapeno seeded finely chopped
• 50 servings kosher salt 
• 0.5 pound okra fresh thinly sliced
• 50 servings pepper freshly ground
• 0.8 cup creamy pimiento cheese your favorite
• 1 teaspoon sea salt fine
• 1 pound tomatoes cut into 1/4-inch-thick slices
• 2 cups cornmeal plain yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk

Directions

1. Whisk together first 3 ingredients in a large bowl.
2. Whisk together egg and 1 1/2 cups water; add to cornmeal mixture, whisking until smooth.
3. Smash garlic to make a paste. Stir okra, jalapeo, and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits, so add water, if needed.)
4. Heat 1 Tbsp. oil in a large cast-iron skillet over medium heat.
5. Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook 2 to 3 minutes or until tops are covered with bubbles. Turn and cook 2 to 3 more minutes.
6. Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200 oven. Repeat procedure with remaining batter and oil.
7. Spread each cake with about 1 tsp. pimiento cheese. Top with arugula, tomato, basil, and kosher salt and pepper.