Recipe Archives->Vegetables->Fried Red Tomatoes 02

FRIED RED TOMATOES
Makes 6 servings.

4 large ripe tomatoes (each about 8 ounces)
2/3 cup polenta (coarse cornmeal)
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
Vegetable oil (for frying)

Cut thin slice from each end of each tomato. Discard ends. Cut each
tomato crosswise into 3 thick slices. Mix polenta, fine cornmeal,
Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato
slices thoroughly in cornmeal mixture. Transfer to plate. Pour
enough oil into heavy large skillet to reach depth of 1/4 inch.
Heat oil over medium heat. Working in 2 batches, add tomatoes and
cook until crisp and golden, about 3 minutes per side. Transfer
tomatoes to paper towels; drain. Transfer tomatoes to platter and
serve.

Printable version: fried-red-tomatoes02.txt.