Sprinkle the flour over a plate.
Place polenta into a medium bowl,
season and mix well. Place eggs in
a small bowl and beat. Lightly coat
a green tomato slice first in the
flour, dusting off any excess, dip
in the egg, then coat in polenta.
Repeat with remaining slices.
Heat a shallow pool of oil in a
large frying pan. Fry the coated
tomatoes in batches until golden
and crisp on both sides, turning
them over with a fish slice. As they
are done, drain well on kitchen
paper and keep warm in a low oven
while you fry remaining batches.
To make the salsa, mix all
the ingredients together in a
small bowl, then season with
salt and pepper. Serve the fried
green tomatoes hot, with the
salsa spooned over.