Okra Cornmeal Cakes with Chèvre and Roasted Tomatoes

INGREDIENTS

For the roasted tomatoes:

1 pint

grape or cherry tomatoes, halved

Generous drizzle of olive oil

kosher salt

Generous pinch of sugar

For the corn cakes:

2 cups

fine yellow cornmeal

2 tsp

baking powder

1 tsp

sea salt or kosher salt

large egg, lightly beaten

1 1/2 cups

water, plus more as needed

8 oz

okra, stems trimmed and sliced ¼-inch thick

jalapeño, cored, seeded and finely chopped

1 clove

garlic, finely minced

1/4 cup

canola oil, for frying

To serve:

About 3 oz. herbed goat cheese

Fresh herbs, for garnish (optional)