Ingredients
3 large tomatoes
1/2 cup corse cornmeal or polenta
1/2 cup fine cornmeal
1/4-1/3 cup freshly grated parmesan cheese
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt or to taste
sunflower oil
Procedure:
Core the tomatoes and then slice to desired size. Combine all ingredients except oil and mix completely. Dredge the tomato slices in the mixture to coat.
Pour 1/3 – 1/4 inch of oil into a heavy skillet. Heat oil to medium. Don’t crowd the pan so that the tomatoes cook evenly. Cook until golden brown around 3 min per side. Allow the oil to drain by cooling the tomatoes on paper towels. Serve while still warm but not hot or wet.
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