For the tomatoes:

Heat a thin layer of oil on high in a pan. Slice the tomatoes to ¼ inch thickness. Pour half of the cornmeal into a bowl. Dunk the tomato slices in milk, and then in the cornmeal. Fry for 1-2 minutes on each side, or until they start to brown. Serve over delicious jalapeno cheese grits.

For the cheese grits:

In a medium saucepan, combine salt and water. Bring the water to a boil and whisk in the remaining cornmeal to prevent lumps from forming. Reduce heat and stir grits occasionally. Once they begin to thicken (after 5-10 minutes), add in the jalapenos, cheddar cheese and pepper. Stir for a few more minutes until they reach desired consistency. What constitutes “desired consistency” is often a source of debate; I really hate soupy grits, but I don’t like them as a hard mash either. Just before serving, add in the butter and stir well until grits are creamy and irresistible.