Filet Mignon with Fried Green Tomatoes and Goat Cheese Grits

My sister-in-law, Emily, gave me this cookbook that I had been eyeing for my birthday. It's the Tupelo Honey cafe (in Asheville) cookbook. It's so good~ classic southern dishes. I think it is my new favorite and I will be making my way through it.

For the tomatoes:

2 large green tomatoes

1 cup white cornmeal

1/2 cup all purpose flour

1 tsp paprika

1 tsp seasoned salt

1 egg

1/3 cup milk

1 cup canola oil

Core the tomatoes and slice off the ends so the end of each is flat. Cut the tomatoes into 4-5 round slices each and set aside. In a small bowl, mix the cornmeal, flour, paprika, and seasoned salt. In a second bowl, whisk the egg and milk until thoroughly combined. Dredge each tomato slice in the seasoned flour mixture, then dip in the egg wash and return to the flour mixture to cover. In a cast iron skillet or heavy sauté pan, heat the canola oil until bubbling. Place the breaded tomatoes in the pan and cook for about 2 minutes per side, or until golden brown. Transfer the tomatoes to paper towels to drain.

Goat cheese grits:

3 cups water

1 tsp sea salt

1 1/4 cups quick cooking grits

1 Tbsp unsalted butter

2 Tbsp heavy cream

4 oz goat cheese

In a heavy saucepan, bring the water and salt to a boil over high heat. Stir in the grits and butter and bring back to a boil. Add the cream and decrease the heat to low, simmering for about 5 minutes, or until the mixture is creamy and thick. Remove pan from stove and whisk in the goat cheese until melted.

*I discovered that Publix now makes their own goat cheese (and other gourmet cheeses). The 4 oz package of Publix goat cheese is only 2.99. I was super happy to find these in their deli and thought it was just as good as the other brands.