Pan-Fried Tomatoes with a Cornmeal Crust

• 9 large ripe but firm plum tomatoes (about 1 3/4 pounds)
• 1/2 cup polenta or coarsely ground yellow cornmeal
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped Italian parsley
• 1/3 cup olive oil or vegetable oil

1. SLICE THE TOMATOES crosswise about 1/2 inch thick.
2. Discard or eat the very top and bottom slices.
3. Mix the polenta, 1/2 teaspoon salt, pepper to taste, and parsley in a shallow soup bowl and dredge the tomato slices evenly in the mixture, pressing the coating to make it stick to the cut surfaces of the tomatoes.
4. IN A LARGE HEAVY NONSTICK SKILLET, heat the oil over medium-high heat until it is very hot but not smoking.
5. Add as many tomato slices as you can without crowding the pan, and saute for about 3 minutes.
6. Turn the slices to the other side and saute for another 3 minutes, or until golden.
7. Remove to a paper towel-lined plate, sprinkle with salt, and keep warm in a low oven while you finish frying the other tomatoes.
8. Serve warm.

tomatoes, polenta, salt, italian parsley, olive oil

Taken from www.cookstr.com/recipes/pan-fried-tomatoes-with-a-cornmeal-crust (may not work)