Fried Green Tomatoes, Spicy Grits, and Tomato Chutney
Created by Kchurchill5 on January 14, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 35-40m
- Recipe #11852
Ingredients
- TOMATOES
- 3 to 4 green tomatoes, thick sliced (3-4 slices per person)
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon cajun or creole seasoning
- Canola or corn oil (to pan fry)
- SPICY CHEESY BACON GRITS
- 5 bacon slices
- 1 jalapeno, minced (seeds and ribs removed)
- 1/2 cup onion, fine diced
- 2 1/4 cups whole milk
- 1 cup sharp cheddar cheese, grated
- 2 1/4 cups water
- Kosher salt to taste
- Pepper to taste
- TOMATO CHUTNEY/JAM
- 2 1/4 cups tomatoes, chopped (lightly seeded and rough chopped, skin on)
- 1 cup red onions, diced
- 1 tablespoon red pepper, minced (seeds and ribs removed and minced, I used a red jalapeno, you could use a cubanelle or anaheim if you don't like heat)
- 2 1/2 ounces red wine vinegar
- 4 1/2 ounces brown sugar (more if you like it a bit sweeter)
How to Make
-
Step 1: Easy Tomato Chutney or Jam ... See the cooking directions at: http://www.recipezazz.com/recipe/easy-tomato-chutney-or-jam-11740. Again, this is definitely best made ahead of time. Very EASY, but, it takes a bit of time to cook and rest.
-
Step 2: Grits ... See the cooking directions at: http://www.recipezazz.com/recipe/spicy-cheesy-bacon-grits-11847. This again, easy to make ahead. They also reheat very well. Make these grits, and let them rest as you prepare the tomatoes.
-
Step 3: Tomatoes ... Add the sliced tomatoes to a shallow pan with the buttermilk, and marinate a good 30 minutes up to 1 hour. Then, in another pie plate or shallow dish, add the flour, cornmeal, seasoning, salt and pepper, and mix to combine. Shake off most of the buttermilk; and, add to the flour/cornmeal mix. Press the tomatoes into the mix until they are well covered on both sides.
-
Step 4: Pan Fry/Saute ... Bring a shallow saute pan up to medium high heat. Add about 1/4-1/2" oil, so the bottom of the pan is covered. Fry the tomatoes until golden brown on each side. They will take about 2-3 minutes per side until golden brown. Once they are done. Transfer to a plate lined with a paper towel to drain.
-
Step 5: Grits ... If you made the grits ahead of time; you can reheat in the microwave or on the stove. I usually add a bit more water, mix; and, heat up. I prefer the microwave - as they take just a couple of minutes on medium power. I do find, if you let them set out a bit (to take the chill off); they heat up much quicker.
-
Step 6: Serve and ENJOY! ... Plate a scoop of the grits along with 3-4 tomato slices; and, top with the chilled tomato chutney/jam.
-
Step 7: As I said, If you want to serve this as a starter dish/salad option - just cut down on the amount of grits. If served as a side or main dish; you may want to add more grits. A side of greens would be great if you want to serve this as a main dish.
-
Step 8: Note: And, don't be afraid to make your favorite grits recipe; this just happens to be my favorite.
Nutritional Facts
- Serving Size: 1 (653.1 g)
- Calories 578.2
- Total Fat - 18.1 g
- Saturated Fat - 9 g
- Cholesterol - 52.1 mg
- Sodium - 1356.2 mg
- Total Carbohydrate - 77.7 g
- Dietary Fiber - 5 g
- Sugars - 47.3 g
- Protein - 27.7 g
- Calcium - 544.1 mg
- Iron - 2.2 mg
- Vitamin C - 43.9 mg
- Thiamin - 0.4 mg