Fried Red Tomatoes

1. 1

   Cut thin slice from each end of each tomato.

2. 2

   Discard ends.

3. 3

   Cut each tomato crosswise into 3 thick slices.

4. 4

   Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl.

5. 5

   Dredge tomato slices thoroughly in cornmeal mixture.

6. 6

   Transfer to plate.

7. 7

   Pour enough oil into heavy large skillet to reach depth of 1/4 inch.

8. 8

   Heat oil over medium heat.

9. 9

   Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side.

10. 10

    Transfer tomatoes to paper towels; drain.

11. 11

    Transfer tomatoes to platter and serve.

12. 12

    Available at Italian markets, natural foods stores, and some supermarkets.

No additional tips available.