Pan-Fried Tomatoes with a Cornmeal Crust Recipe

Pan-Fried Tomatoes with a Cornmeal Crust Recipe

  • 9 large ripe but firm plum tomatoes (about 1¾ pounds)
  • ½ cup polenta or coarsely ground yellow cornmeal
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped Italian parsley
  • 1/3 cup olive oil or vegetable oil
  1. SLICE THE TOMATOES crosswise about ½ inch thick. Discard or eat the very top and bottom slices. Mix the polenta, ½ 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.
  2. IN A LARGE HEAVY NONSTICK SKILLET, heat the oil over medium-high heat until it is very hot but not smoking. Add as many tomato slices as you can without crowding the pan, and sauté for about 3 minutes. Turn the slices to the other side and sauté for another 3 minutes, or until golden. Remove to a paper towel-lined plate, sprinkle with salt, and keep warm in a low oven while you finish frying the other tomatoes. Serve warm.