Summer Sautéed Okra on Polenta

Second recipe from my Farmers' Market Finds. I purchased beautiful green and purple okra from a farmer who also specialized in cool Asian greens and peppers. Good summer okra is delicious raw. I munched on a few while I was cooking, especially since these ones didn't have the prickly fuzz on them that usually turns me off. If you are worried about the okra slime, don't be. Lightly sautéed, these babies stay fresh and crisp.To make it truly summer I added sweet grape tomatoes.

Summer Sautéed Okra on Polenta (serves 3)

4 cups fresh okra, sliced 1/4 inch thick

2c grape tomatoes

1/2 small red onion, thinly sliced

3 pieces of bacon, small diced
Salt and pepper to taste
2 cups water
2 cups milk
1 cup polenta
1/4 cup Parmesan cheese
Salt to taste

For the polenta: Bring water and milk to a boil. Slowly whisk in polenta. Lower heat to a simmer and cook for about 30 minutes, stirring occasionally. Add Parmesan and season with salt.
For the okra: In a large skillet over medium heat, add bacon. Cook until bacon is almost cooked thoroughly. Add the okra and cook for 3 minutes. Add the onion and tomatoes. Cook for another 3-4 minutes. Lightly press on the tomatoes until they burst. Season with salt and pepper and serve over warm polenta.