Grilled Cornmeal-Crusted Green Tomatoes

I have been feeling
uninspired lately.  The sight of  a green tomato on the vine (the one rather
sad-looking plant I have) gave me enough of a nudge to look in a recipe book,
however.  If you see some green tomatoes
laying around, here’s a good reason to put them on the grill.  Next year, I’m definitely planting more
tomatoes.  Also try Grilled Green Tomatoes, and lots of other tomato recipes.

Grilled Cornmeal-Crusted
Green Tomato Recipe

• 1 cup flour


• 1 teaspoon kosher or sea salt


• 1 teaspoon pepper


• 2 large eggs, beaten


• 1 1/2 cups cornmeal


• 3 to 4 large green tomatoes,
  sliced into twelve 3/4-inch thick slices


• Olive oil for drizzling


• Goat or Boursin Cheese
  (optional) 

Mix the flour with salt and
pepper in a shallow bowl.  Place beaten
eggs in another shallow bowl and cornmeal in a third shallow bowl.  Dredge the tomato slices in the flour, then
egg, then cornmeal.  Set tomato slices on
a baking sheet lined with parchment paper and refrigerate for about 30 minutes,
to set the coating.

Start the grill and oil the
grates.  Drizzle top side of tomatoes
with olive oil.  Grill over hot fire for
2 to 3 minutes per side, until golden brown and tender.  Serve with a thin slice of goat cheese or 1/2
tablespoon Boursin cheese on each tomato.

 Adapted from: BBQ Bash, by Karen Adler &
Judith Fertig

Comments

[Heydave]

This sounds like the trick to transform my attitude about the garden. And it may even allow me to get the jump on the ground squirrels* who try to get the tomatoes before I do.







*cute? They're delicious!