This was brunch today….Ted brought in a “Harvest” of herbs and veggies from the garden and green house. I am making a homemade sauce for dinner tonight but when he brought me the green tomato….well that became the lunch/brunch project. We love them too much!
Green Tomato slices (usually about a 1/4 inch thick)
1/2 cup liquid egg white, you can use real eggs.
2 Tlbs. olive oil to cook them in.
Red Mill Polenta Grits to bread them. You may need more depending on how many tomato slices you are doing.
Heat skillet and olive oil
Dip sliced tomato in egg whites, dredge in the polenta grits.
Add to hot oil and cook until both sides are golden brown!