Fried Tomatoes with Polenta Crust

Fried Tomatoes with Polenta Crust

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Preparation time – 5 minutes
Cooking time – 10 – 15 minutes

Serves 2 -4

Can be eaten on their own, but equally delicious as a side dish.

Also, a tasty way to cook mushrooms. Coat whole button mushrooms with flour, seasoned egg and the polenta mixture and deep-fry until crisp.
Substitute goat’s cheese slices or bite size mozzarella balls and cook as in the recipe.


4 large firm under-ripe tomatoes 115g/ 4 oz polenta or coarse cornmeal 5ml/ 1 tsp dried oregano or marjoram 2.5ml/ ½ tsp garlic powder 1 egg Plain flour for dredging Vegetable oil, for deep frying Salt and ground black pepper Salad to serve


  1. Cut the tomatoes into thick slices. Mix the polenta or cornmeal with the oregano or marjoram and garlic powder in a shallow bowl.
  2. Lightly beat the egg in another shallow bowl and season with salt and pepper. Put the flour in a third shallow bowl. Dip the tomatoes slices first into the flour, then into the egg and finally into the polenta or cornmeal mixture.
  3. Fill a shallow frying pan one-third full of vegetable oil and heat steadily until quite hot.
  4. Slip the tomato slices into the oil carefully, a few at a time, and fry on each side until crisp. Remove with a slotted spoon and drain well on kitchen paper.
  5. Repeat with the remaining tomatoes, reheating the oil in between each batch.
  6. Serve immediately with salad.

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