Fried Green Tomatoes over Basil-Goat Cheese Grits
If you have approximately 45 minutes to spend in the kitchen, Fried Green Tomatoes over Basil-Goat Cheese Grits might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $1.95 per serving. One portion of this dish contains approximately 18g of protein, 19g of fat, and a total of 566 calories. 403 people found this recipe to be flavorful and satisfying. A mixture of white cornmeal, basil, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Joanne Eats Well with Others. Plenty of people really liked this Southern dish. It works well as a main course. Overall, this recipe earns a good spoonacular score of 71%. Fallen Grits Soufflés With Tomatoes And Goat Cheese, Goat cheese grits with burst tomatoes and chicken, and Simple Suppers: Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese are very similar to this recipe.
Servings: 4
Ingredients:
1/2 cup all purpose flour
2 tbsp chopped basil, for garnish
1/2 tsp black pepper
1 egg
4 oz goat cheese
2 large green tomatoes or 4 smaller green tomatoes
2 tbsp milk
1 1/4 cups quick-cooking grits
1 1/2 tsp salt
1 tsp sea salt
1 tsp smoked paprika
1 tbsp unsalted butter
1 cup vegetable oil
3 cups water
1 cup white cornmeal
Equipment:
whisk
bowl
frying pan
paper towels
pot
Cooking instruction summary:
For the tomatoes, core the tomatoes and then slice off each end so that they are flat on top and bottom. Cut the tomatoes into 4 round slices each and set aside. In a small bowl, whisk together the cornmeal, flour, paprika, salt, and black pepper. In a separate bowl, whisk together the egg and the milk. Dredge each tomato slice in the flour mixture, then dip it into the egg wash and then dredge in the flour again.In a heavy saute pan, heat the oil until bubbling. Place the battered tomatoes in the pan and cook for about 1-2 minutes per side, or until golden brown. Drain on a paper towel. Serve atop the grits.For the grits, in a large pot, bring the water and salt to a boil. Whisk in the grits and butter and then allow to return to a boil. Add in the milk. Lower the heat and simmer for 5 minutes, or until creamy. Remove from the heat and whisk in the goat cheese until thoroughly combined. Serve garnished with the basil and the fried green tomatoes.
Step by step:
1. For the tomatoes, core the tomatoes and then slice off each end so that they are flat on top and bottom.
2. Cut the tomatoes into 4 round slices each and set aside. In a small bowl, whisk together the cornmeal, flour, paprika, salt, and black pepper. In a separate bowl, whisk together the egg and the milk. Dredge each tomato slice in the flour mixture, then dip it into the egg wash and then dredge in the flour again.In a heavy saute pan, heat the oil until bubbling.
3. Place the battered tomatoes in the pan and cook for about 1-2 minutes per side, or until golden brown.
4. Drain on a paper towel.
5. Serve atop the grits.For the grits, in a large pot, bring the water and salt to a boil.
6. Whisk in the grits and butter and then allow to return to a boil.
7. Add in the milk. Lower the heat and simmer for 5 minutes, or until creamy.
8. Remove from the heat and whisk in the goat cheese until thoroughly combined.
9. Serve garnished with the basil and the fried green tomatoes.
Nutrition Information:
covered percent of daily need
