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    HOME » Recipes » Savory Breakfast

    Published: Sep 13, 2014 · Modified: Jan 5, 2020· This website generates income via ads ·

    Fried Green Tomato and Cheddar Grits

    Jump to Recipe Print Recipe Pin Recipe

    When my tomato plants fell over yesterday, they took with them the promise of ripe, red tomatoes. What was left were arm loads of firm, green tomatoes. When life gives you green tomatoes I say, "Make fried green tomatoes for breakfast, lunch and dinner!" Here is my breakfast creation, starring fried green tomatoes, cheddar cheese grits, and a poached egg. It was a tasty way to start the day! Poached Egg, Fried Green Tomato, and Cheddar Grits

    FriedGreenTomatoes

    I used white corn grits with finely grated cheddar cheese and a little butter. Next came two thick slices of green tomato, soaked in buttermilk and dredged on seasoned all-purpose flour and semolina flour. When pan-fried, the breading was light but crunchy. The whole thing was topped with a perfectly poached, farm fresh egg. Oh. My. Goodness. Never has a green tomato been put to such good use. Here is the recipe:

    Fried Green Tomato and Cheddar Grits

    Cheddar grits with Fried Green Tomato, and a poached egg on top.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course
    Breakfast
    ,
    Brunch
    Servings 4

    Equipment

    • 2 Shallow baking pan
    • Non-Stick skillet

    Ingredients
      

    For the tomatoes:

    • 1-2 green tomatoes sliced ¾" thick
    • 1 cup buttermilk
    • ¾ cup all-purpose flour
    • ¾ cup semolina flour
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • Canola oil for frying

    For the grits:

    • 3 cups boiling water
    • 1 cup white corn Quick grits not instant
    • ½ teaspoon salt
    • ½ cup cheddar cheese finely grated
    • 1-2 TBS melted butter
    • 4 poached eggs

    Instructions
     

    For the tomatoes:

    • Slice green tomatoes ¾ inch thick. Place in a shallow pan and pour buttermilk over the tomatoes.
    • If you don't have buttermilk, you can make your own by adding a little lemon juice to milk, half and half or heavy cream. Cover and refrigerate for 15-30 minutes.
    • In another shallow pan mix the all-purpose flour and semolina flour with the salt and pepper. Stir with a fork to mix well.
    • Add canola oil ¾ inch deep in a non-stick frying pan. Heat over medium heat. Remove the tomato slices from the buttermilk and dredge in the flour mixture. Place the coated slices in the hot pan. You should hear it sizzle.
    • The trick is to not let them get too brown on the outside before the inside gets cooked. Adjust the heat accordingly.
    • Flip over and fry the other side until gold brown.
    • Remove from pan and drain on paper towels. The tomatoes can be kept warm in a 250 degree oven until ready to use.

    For the grits:

    • Bring 3 cups salted water in a saucepan to a simmer on medium heat. Slowly pour in 1 cup grits while whisking continuously.
    • Reduce the heat to low and cook until the grits are done and the water absorbed. Follow directions on package if different from these directions.
    • Remove the grits from the heat and add the grated cheese. Stir it in while the grits are still hot. Add melted butter and stir well.
    • Place the warm grits in shallow bowls, Add 1-2 tomato slices per serving and top each with a freshly poached or fried egg. Season with salt and pepper as desired. Serve immediately.

    Nutrition

    Calories: 542kcalCarbohydrates: 77gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 214mgSodium: 911mgPotassium: 368mgFiber: 3gSugar: 5gVitamin A: 879IUVitamin C: 7mgCalcium: 215mgIron: 4mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Savory Breakfast

    • Best Eggs Benedict Recipe ~ For Two
    • Spinach Mushroom Quiche with Heavy Cream
    • Jalapeño Grits
    • Diner Style Breakfast Mess

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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