Fried Green Tomatoes with Jalapeno Cheese Grits

1. 1

   For the tomatoes:

2. 2

   Heat a thin layer of oil on high in a pan.

3. 3

   Slice the tomatoes to 1/4 inch thickness.

4. 4

   Pour half of the cornmeal into a bowl.

5. 5

   Dunk the tomato slices in milk, and then in the cornmeal.

6. 6

   Fry for 1-2 minutes on each side, or until they start to brown.

7. 7

   Serve over delicious jalapeno cheese grits.

8. 8

   For the cheese grits:

9. 9

   In a medium saucepan, combine salt and water.

10. 10

    Bring the water to a boil and whisk in the remaining cornmeal to prevent lumps from forming.

11. 11

    Reduce heat and stir grits occasionally.

12. 12

    Once they begin to thicken (after 5-10 minutes), add in the jalapenos, cheddar cheese and pepper.

13. 13

    Stir for a few more minutes until they reach desired consistency.

14. 14

    What constitutes desired consistency is often a source of debate; I really hate soupy grits, but I dont like them as a hard mash either.

15. 15

    Just before serving, add in the butter and stir well until grits are creamy and irresistible.

* Per serving · 4 servings · Values may vary.

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