With the temperature in the mid 90’s today, and a high heat index that made it feel like 99 degrees F, it was like a steam bath outside. Originally I was thinking of cooking Cornish game hens or Salisbury steak, but with this heat and humidity, I opted for something liter, but yet filling. I had a few green tomatoes, so of course fried green tomatoes was on the menu. I picked up a pound or so of shrimp while out with Mr. Hubbs and son No. 2 earlier today. I figured grilled shrimp, fried green tomatoes with the polenta to pull it all together. A quick, delicious, hot weather meal indeed.
The polenta was cooked per instructions. 8 Tbsp polenta added to 2 cups of boiling water. The water had 1 Tbsp of minced fresh garlic. After I added the polenta, I also added two chopped scallions, so I guess we can call this garlic-scallion polenta. Of course salt and pepper to taste. I used white pepper
Green tomatoes washed and ready to be sliced, seasoned shrimp (seasoned with fresh cracked black pepper, Old Bay, extra virgin olive oil, and Creole seasoning), minced garlic for the polenta–a few of the ingredients
Fried green tomatoes with purple basil mayo along with shrimp and garlic-scallion polenta. My lite dinner for today