Place the tomatillos in a saucepan with enough water to cover them.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Drain and let them cool.
In a food processor or blender, combine the cooled tomatillos, bacon drippings, pressed garlic, ½ teaspoon salt, ½ teaspoon pepper, and paprika.
Process until smooth, then stir in the thinly sliced basil.
Cover the mixture and refrigerate.
In a bowl, mix the cornmeal, ¾ teaspoon salt, and the remaining ½ teaspoon pepper.
Dip the tomato slices in buttermilk and then coat them in the cornmeal mixture.
In a skillet, heat peanut oil to a depth of ½ inch until it reaches 375°F.
Fry the tomato slices in batches for 1 to 2 minutes on each side until they are golden brown.
Drain them on a wire rack over paper towels and keep them warm.
Combine the softened cream cheese, goat cheese, milk, and sugar in a separate bowl.
Assemble the stacks by placing one fried tomato slice on each of 6 salad plates.
Top each with half of the cream cheese mixture, then add another fried tomato slice and the remaining cream cheese mixture.
Finish with the last 6 fried tomato slices and drizzle with the tomatillo mixture.
Garnish with chopped fresh basil and fresh basil sprigs if desired.
Enjoy your Fried Green Tomato Stacks!