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!