Fried Red Tomatoes

Directions

1. 1
   Cut thin slice from each end of each tomato.
2. 2
   Discard ends.
3. 3
   Cut each tomato crosswise into 3 thick slices.
4. 4
   Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl.
5. 5
   Dredge tomato slices thoroughly in cornmeal mixture.
6. 6
   Transfer to plate.
7. 7
   Pour enough oil into heavy large skillet to reach depth of 1/4 inch.
8. 8
   Heat oil over medium heat.
9. 9
   Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side.
10. 10
    Transfer tomatoes to paper towels; drain.
11. 11
    Transfer tomatoes to platter and serve.
12. 12
    Available at Italian markets, natural foods stores, and some supermarkets.