Crispy Seasoned Polenta Squares |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon Ingredients:
4 cups water |
1/2 cup chopped sun-dried tomatoes (not packed in oil) |
1 teaspoon salt |
1 teaspoon dried minced onion |
1 teaspoon dried minced garlic |
1 cup cornmeal |
1/2 cup grated parmesan cheese |
1/2 teaspoon dried oregano |
1 egg |
1/4 cup fat-free milk |
1/2 cup seasoned bread crumbs |
2 teaspoons dried cilantro flakes |
1 tablespoon olive oil |
9 tablespoons reduced-fat sour cream |
Directions:
1. In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
2. Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture.
3. In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream. Yield: 9 servings.
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