Ever since watching the film of the same name I have wanted to find out what these tasted like. I finally tried them and I wasn’t disappointed!
I adapted this recipe, although a search will show that recipes for these don’t differ that much. I wanted one that didn’t include breadcrumbs as I think that would destroy the taste of the polenta. Polenta, or cornmeal as they call it in the States, is for me the flavour of the southern States so I wanted that to come through.
This was my final tomato harvest of 2019. I decided to try to ripen some on the window, and cook the rest.
I found this size tomato made 2 slices each. You can discard the ends or save them to make chutney or curry.
- 8 medium tomatoes
- 1 large egg
- 50 ml buttermilk (or milk)
- 100 g plain flour
- 100 g polenta
- ½ teaspoon smoked paprika
- vegetable oil
- sea salt
- freshly ground black pepper
- Slice the tomatoes 1 cm thick.
- Whisk egg and milk in a small bowl.
- Mix flour, polenta, smoked paprika and some salt and ground pepper in a large shallow dish or plate.
- Drop the tomato slices in the flour mixture and cover them. Shake them off, dip in the egg mixture (use a spoon to soak them) then put them back into the flour mixture.
- Cover the tomato slices in the flour mixture then gently shake them off and transfer to a plate.
- Line a large plate with paper towels and keep it close to the hob.
- In a large frying pan heat just over ½ cm of oil to a high heat. You want it to almost or just cover the slices.
- To check the oil is ready throw in a small cube of bread – it should fizz quickly and turn brown. Then transfer the tomatoes carefully to the frying pan. Cook for around 2 minutes on each side, until they are golden brown.
- Transfer to paper lined plate and pat dry. Season with sea salt and black pepper.
- Serve with a spicy mayonnaise or Sriracha chilli sauce.
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