Fried Red Tomatoes
By: Anonymous
Published: Tuesday, December 1, 2009 - 10:44pm

Ingredients




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

Preparation

1 Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices. 2 Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate. 3 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. 4 This recipe yields 6 servings. 5 Comments: Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.