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Ingredientes
- 4 lrg ripe tomatoes - (abt 8 ounce ea)
- 2/3 c. polenta (coarse cornmeal)
- 2/3 c. fine yellow cornmeal
- 1/3 c. freshly-grated Parmesan cheese
- 1/2 tsp cayenne pepper
- 2 tsp salt Vegetable oil for frying
Direcciones
- Cut thin slice from each end of each tomato. Throw away ends. Cut each tomato crosswise into 3 thick slices.
- Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mix. Transfer to plate.
- Pour sufficient oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add in tomatoes and cook till crisp and golden brown, about 3 min per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
- This recipe yields 6 servings.
- Comments: Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 783mg | 33% |
| Potassium 319mg | 9% |
| Total Carbs 32.38g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.51g | 2% |
| Protein 3.55g | 6% |
