Fried Green Tomatoes

2 medium green tomatoes

¼  cup milk

½ cup cornmeal

Heat a thin layer of oil on high in a pan. Slice the tomatoes to ¼ inch thickness. Dunk the slices in milk, and then in the cornmeal. Fry for 1-2 minutes on each side, or until they start to brown. Serve over delicious jalapeno cheese grits.

No-Bake Jalapeno Cheese Grits

½ cup cornmeal

2 cups water

1 tablespoon chopped Jalapenos

½ cup cheddar (add more if you like them really cheesy)

½ teaspoon salt

¼ teaspoon pepper

4 tablespoons butter

In a medium saucepan, combine salt & water. Bring the water to a boil and whisk in the cornmeal to prevent lumps from forming. Reduce heat and stir grits occasionally. Once they begin to thicken (after 5-10 minutes) add in the jalapenos, cheddar cheese and pepper. Stir for a few more minutes until they are at desired consistency. What constitutes “desired consistency” is often a source of debate; I really hate soupy grits but I don’t like them as a hard mash either. Just before serving add in the butter and stir well until grits are creamy and irresistible.