Fried Red Tomatoes

Recipe Ingredients

4		Ripe tomatoes - (abt 8 oz ea) (large)
2/3 cup	41g / 1.4oz	Polenta (coarse cornmeal)
2/3 cup	41g / 1.4oz	Fine yellow cornmeal
1/3 cup	48g / 1.7oz	Freshly-grated Parmesan cheese
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	Salt
		Vegetable oil - for frying

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, June 2002

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