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Pan-Fried Tomatoes with a Cornmeal Crust

Pan-Fried Tomatoes with a Cornmeal Crust Recipe

  • 9 large ripe but firm plum tomatoes (about 1¾ pounds)
  • ½ cup polenta or coarsely ground yellow cornmeal
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped Italian parsley
  • 1/3 cup olive oil or vegetable oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 182kcal (9%)
Total Fat 13g (21%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 4g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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