Instructions

1. 1. Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.

   2. Pull out the seeds with the tip of your finger, you don’t want the slices to be wet.

   3. Lay tomato slices onto a paper towel to pat dry.

   4. Equal parts polenta and finely grated romano cheese.

   5. Sprinkle in some dried time, a little granulated garlic, salt and pepper.

   6. Beat two eggs, use more as needed depending how many tomatoes you are using.

   7. Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.

   8. Dip tomato slice into the egg then into the polenta cheese mixture.

   9. Place into the frying pan and don’t flip it until it is nicely golden, then flip and do the other side.

   10. When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.

   11. Sprinkle with a little salt finely chopped basil, a little sprinkling of cheese and serve