Instructions: Slice the tomatoes into thick slices. Season the flour to taste with salt and pepper and mix the polenta with the chopped chives and parsley. Coat each tomato slice with the flour.

Dip each slice into egg then dredge in the polenta mixture. Lay the slices on a flat tray and chill for 30 minutes.

Heat the oil until very hot then quickly fry the tomato slices until crisp and golden on both sides.

Serve immediately with shavings of parmesan cheese or perhaps some home-made chutney.

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