Directions:
- Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
- Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
- Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
- * Available at Italian markets, natural foods stores, and some supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.93 Kcal (502 kJ) | ||
| Calories from fat | 21.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Cholesterol | 4.84mg | 2% | |
| Sodium | 885.77mg | 37% | |
| Potassium | 156.18mg | 3% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 140.28 Kcal (587 kJ) | ||
| Calories from fat | 25.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 4% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 2% | |
| Sodium | 1036.07mg | 37% | |
| Potassium | 182.68mg | 3% | |
| Total Carbs | 24.28g | 7% | |
| Sugars | 1.57g | 5% | |
| Dietary Fiber | 2.53g | 9% | |
| Protein | 5.11g | 9% | |
| Vitamin C | 6.3mg | 9% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 93mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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