Grilled Tomato Stack with Fried Okra over Grits
- 3 large tomatoes
- 2 cloves garlic minced
- 2 tbsp fresh chopped basil
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 12 whole okra
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 cup butter milk
- 2 eggs
- vegetable oil for frying
- 2 tbsp butter
- 1 cup shredded parmesan cheese
- 1 cup raw grits
Slice the tomatoes and marinate with the garlic, basil, olive oil, balsamic vinegar. Beat the eggs and mix with the butter milk. In a separate bowl combine the cornmeal and flour. Dip the okra into the buttermilk mixture then into the cornmeal. Fry until golden brown. Cook the grits according to the package and at the end stir in the butter and cheese. Grill the marinated tomatoes, about two minutes on each side.
