Jasper Mirabile's Fried Green Heirloom Tomatoes

KANSAS CITY, Missouri - 3-4 Kurlbaum's Heirloom Tomatoes
1 cup Polenta
1/4 cup flour
salt and pepper to taste
1/4 cup Buttermilk
4 eggs

6 Tabl. Olive Oil

Whisk eggs and milk in a mixing bowl. Season with salt and pepper.
Season polenta with pepper and fresh herbs.
Slice tomatoes 1/4 inch thick and dust with flour. Dip heirloom tomato slices in buttermilk & egg mixture then into polenta. Add olive oil to saute pan and heat on medium high. Place tomato slices in pan in a single layer. Cook until golden brown and turn and brown on other side.
Place on paper towel and let sit 2-3 minutes to strain oil. Serve with your New Orleans Sauce below.

Chilled New Orleans Seafood Sauce

1 cup Mayonnaise
1/4 cup Catsup
Juice of 1 lemon
1 tsp. capers
2 tabl. green onion minced
Tabasco to taste
1 tsp. parsley finely chopped Zattaran's Seafood Spices to taste

Mix all in bowl and chill.

Jasper's Notes: Summertime and Kurlbaum's Heirloom Tomatoes...talk about local. I like to butter a caserole and alternate layers of green tomatoes with slices of fresh mozzarella, Marinara, a few basil leaves and a sprinkle of Pecorino Romano and bake at 400 for 25-30 minutes...DELICIOUS!