Fried Green Tomatoes with Jalapeno Cheese Grits

• 2 whole Medium Green Tomatoes
• 1 cup Cornmeal, Divided
• 1/4 cups Milk
• 2 cups Water
• 1/2 teaspoons Salt
• 1 Tablespoon Chopped Jalapenos
• 1/2 cups Cheddar Cheese
• 1/4 teaspoons Pepper
• 4 Tablespoons Butter

1. For the tomatoes:
2. Heat a thin layer of oil on high in a pan.
3. Slice the tomatoes to 1/4 inch thickness.
4. Pour half of the cornmeal into a bowl.
5. Dunk the tomato slices in milk, and then in the cornmeal.
6. Fry for 1-2 minutes on each side, or until they start to brown.
7. Serve over delicious jalapeno cheese grits.
8. For the cheese grits:
9. In a medium saucepan, combine salt and water.
10. Bring the water to a boil and whisk in the remaining cornmeal to prevent lumps from forming.
11. Reduce heat and stir grits occasionally.
12. Once they begin to thicken (after 5-10 minutes), add in the jalapenos, cheddar cheese and pepper.
13. Stir for a few more minutes until they reach desired consistency.
14. What constitutes desired consistency is often a source of debate; I really hate soupy grits, but I dont like them as a hard mash either.
15. Just before serving, add in the butter and stir well until grits are creamy and irresistible.

green tomatoes, cornmeal, milk, water, salt, jalapenos, cheddar cheese, pepper, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fried-green-tomatoes-with-jalapeno-cheese-grits/ (may not work)