Grits and Fried Green Tomatoes

Recipe courtesy of Nicholas Ruse, Corndance Tavern, Mishawaka, IN
Show: Road Trip with G. Garvin Episode: Best of the Midwest
TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
YIELD: 6 servings
LEVEL: Easy

ingredients

GRITS:
  • 4 cups whole milk
  • 1 cup grits
  • 4 ounces white Cheddar, grated
  • 6 tablespoons butter
FRIED GREEN TOMATOES:
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Directions

For the grits: Scald the milk in a medium saucepan, then whisk in the grits. Cook, stirring often, until thickened, about 30 minutes. Stir in the Cheddar, and when the cheese is melted, stir in the butter. Turn off the heat and cover with a lid to keep warm.

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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