Recipe information
Yield
6 Servings
Ingredients
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)
Need to make a substitution?
Preparation
Step 1
Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
Step 2
Mix polenta, fine cornmeal, Parmesan cheese, cayenne and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
Step 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.