SLICE THE TOMATOES crosswise about 1/2 inch thick. Discard or eat the very top and bottom slices. 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.
IN A LARGE HEAVY NONSTICK SKILLET, heat the oil over medium-high heat until it is very hot but not smoking. Add as many tomato slices as you can without crowding the pan, and saute for about 3 minutes. Turn the slices to the other side and saute for another 3 minutes, or until golden. Remove to a paper towel-lined plate, sprinkle with salt, and keep warm in a low oven while you finish frying the other tomatoes. Serve warm.
Wine Pairing(s)
Michele Chiarlo 'La Court' Barbera d'Asti
Dow's Vintage Porto
La Spinetta Pin
Parusso Barolo
Quinta do Noval Late Bottled Vintage Port
Croft Quinta da Roeda Vintage Porto
Presidential 30-Yr Tawny Porto
Ascheri 'Vigna dei Pola' Barolo
Vivalda Barbera d'Asti
La Spinetta Nebbiolo
Calories From Fat 111 Total Fat 12 Carbohydrates 7 Calories 141
Dietary Fiber 1 Calcium 2 Sodium 1 Vitamin A 127 Vitamin C 1
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