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Corn Grits with Fried Green Tomatoes

Corn Grits with Fried Green Tomatoes

Servings: 4



fried green tomatoes:

corn grits:

fried green tomatoes:

  • 2 large green tomatoes; cut into 3 thick slices
  • flour for dredging
  • 2 large eggs; beaten well
  • 2 cups cracker crumbs or breading of your choice
  • peanut oil for frying

corn grits:

  • 3 cups water
  • 3/4 cup (quick cooking) grits
  • 2 tbs. unsalted butter
  • 1/2 tsp. purpose seasoning salt
  • 1 (15 oz.) can Glory Foods Skillet Corn
  • 1 tsp. freshly grated lemon zest
  • ground pepper


Directions:

  1. Dredge tomato slices into flour then dip into egg. Coat with cracker crumbs; set aside.
  2. Heat oil to 375°F.
  3. Fry tomatoes (using an electric skillet, if possible) for 2 minutes on each side (being careful not to burn).
  4. Drain tomatoes on paper towel, and keep warm by covering with a tea towel.
  5. Bring water to a boil and whisk in grits; cook according to box directions.
  6. Stir in butter, seasoning salt and Glory Foods Skillet Corn; cook an additional 5 minutes.
  7. Remove grits from heat and stir in lemon zest.
  8. To serve, spoon grits onto 4 warmed dinner plates and sprinkle with freshly ground pepper. Serve fried green tomatoes alongside grits.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: