All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
For the fried green tomatoes: In a large, heavy-bottomed skillet heat about 3/4-inch oil until a pinch of cornmeal tossed in bubbles vigorously, about 5 minutes.
Meanwhile, combine the cornmeal, flour, garlic powder, paprika, white pepper and salt in a medium bowl with a whisk. Dredge the tomato slices in the seasoned flour and add to the skillet (do not crowd). Cook, flipping once, until the tomatoes are golden, about 6 minutes total. Repeat with the remaining tomatoes.
Serve the tomatoes with the grits.