6 large firm ripe tomatoes 1/3 cup coarse ground corn meal 1/4 teaspoon salt 1/8 teasoon fresh ground pepper 1-1/2 Tablespoons fresh parsley, chopped 1/4 cup olive or vegetable oil
Directions
Slice tomatoes about 1/2" thick, discarding top and bottom slices.
In a plate, mix together corn meal, salt, pepper and parsley.
Press both sides of each tomato slice into polenta mixture until both sides are coated well.
In a large heavy skillet, heat oil over medium-high heat until very hot. Add as many tomato slices as will fit easily and saute for 3 minutes per side. Remove to a plate lined with a paper towel and repeat process for all slices. Sprinkle lightly with salt and serve warm.
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