Fried Green Tomatoes with Jalapeno Cheese Grits

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.
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