Fried Green Tomato BLT

5 slices of bacon
1/4 cup whole milk
1/2 cup all-purpose flour
1 large egg
1/4 cup cornmeal
3 tablespoons polenta (optional)
2 teaspoons cayenne pepper
2 medium, firm green tomatoes, cut into 1/4-inch slices
3 pieces of butter lettuce
4 slices of good white bread

1. In a cast iron skillet, cook the bacon over medium-low for 10 minutes, flipping the bacon at the 5 minute mark. Transfer the bacon to a bed of paper towels to drain. Turn the heat to low to keep the grease hot for the frying of the green tomatoes.

2. Gather four small bowls. Add the milk and a generous pinch of salt to one bowl. In another bowl, mix together the flour and 2 teaspoons of salt. In the third bowl, beat the egg. In the final bowl, mix together the cornmeal, polenta, cayenne pepper and 2 teaspoons of salt.

3. Take one tomato slice and start with dipping it into the milk. Transfer it to the flour bowl, being sure to coat it on both sides. Lightly dust any excess flour off and move it to the next bowl with the beaten egg. Drain any extra egg and transfer the tomato to the cornmeal mixture, being sure it's thoroughly coated. Place the breaded tomato in the skillet and turn the heat to medium. Fry for 2-4 minutes on each side, or until golden brown. Transfer to a bed of paper towels to drain. Repeat the dipping and frying process until you've

4. To assemble the BLTS, toast up your bread (or not! I kind of love soft bread with crispy bacon and crispy fried tomatoes). Give the bread slices a heavy swipe of mayonnaise, arrange a little bed of butter lettuce, add some pieces of bacon and finally, top it all off with a few fried green tomatoes.