Fried Green Tomatoes with fresh chevre and red pepper jam by Temple Perrotta
green tomatoes, about 3 slices per person
fine white cornmeal or polenta (yellow is fine if you can’t get white)
fresh goat cheese or caprino
red pepper jam (this recipe comes later when somebody chooses peppers)
slice the tomatoes (about ½ inch or 1cm thick) crosswise and remove the gelatinous inner parts and seeds
dredge them in the cornmeal until well coated on each side; fry in enough oil so the tomatoes are half submerged; when golden on one side, turn over and fry until golden on the other side; drain on paper towels; serve warm with the fresh goat cheese to one side and a heaping tablespoonful of the jam
Hat tip: adapted from Queenie’s Soul Food to Go, Savannah GA.