Pan-Fried Tomatoes with a Cornmeal Crust

1. 1

   SLICE THE TOMATOES crosswise about 1/2 inch thick.

2. 2

   Discard or eat the very top and bottom slices.

3. 3

   Mix the polenta, 1/2 teaspoon salt, pepper to taste, and parsley in a shallow soup bowl and dredge the tomato slices evenly in the mixture, pressing the coating to make it stick to the cut surfaces of the tomatoes.

4. 4

   IN A LARGE HEAVY NONSTICK SKILLET, heat the oil over medium-high heat until it is very hot but not smoking.

5. 5

   Add as many tomato slices as you can without crowding the pan, and saute for about 3 minutes.

6. 6

   Turn the slices to the other side and saute for another 3 minutes, or until golden.

7. 7

   Remove to a paper towel-lined plate, sprinkle with salt, and keep warm in a low oven while you finish frying the other tomatoes.

8. 8

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.