This recipe is so simple. I learned it from my friend Tema, who lives in Chapel Hill, and is my authority on Southern food. She also introduced me to chard with grits and parmesan, which is delicious.
Ingredients
One or two half-ripe tomatoes
Cornmeal
Flour
Salt and Pepper
1-2 tbsp olive or vegetable oil
Heat the oil in a skillet, preferably cast iron. Mix equal parts cornmeal and flour (about ¼ cup each). Add salt and pepper to taste. Slice the tomatoes crosswise (so that the first slice cuts the stem end off cleanly, rather than slicing down through the stem end). Each round should be a quarter to a half inch thick. Dredge each slice in the cornmeal/flour mixture, then fry each side in the oil for three to four minutes a side. The cooking time is arbitrary – it depends how soft you want each slice to be. Makes a great side dish or quick lunch.