Wash okra; cut off tips and stem ends and cut them in half lengthways. Sprinkle sliced okra with salt and pepper.
Combine the polenta with the paprika and flour in a shallow bowl. Roll the okra in the mixture. Heat the grape seed oil in a pan and fry the okra in batches. Set aside on absorbent paper. Steam the English spinach. Drain and arrange the leaves on a platter.
Lay the okra on top of the spinach and serve.
Note: Okra are small ridged seed pods that offer a good source of dietary fibre. Their mucilaginous nature are said to help aid digestion.