1 oz. Parmesan cheese, cut in inch cubes
1/4 c. yellow cornmeal
1 tsp. salt
3/4 tsp. sugar
Freshly ground pepper
4 med. cored tomatoes
1 stick unsalted butter

Mince cheese; add cornmeal, salt, sugar, and pepper. Blend 3 seconds; spread on plate. Slice tomatoes, stem end up. Heat 2 tablespoons butter in heavy skillet over medium heat until bubbling. Dip 6 slices in cornmeal mixture; coat each side lightly. Saute until golden, turning once (3 minutes side 1, 1 1/2 minutes side 2). Transfer to heated platter and tent with foil to keep warm. Repeat with remaining tomatoes, adding more butter to skillet as necessary.