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Crispy Seasoned Polenta Squares Recipe

Crispy Seasoned Polenta Squares Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Crispy Seasoned Polenta Squares Recipe

Prep: 30 min. + cooling Cook: 10 min.

Yield: 9 Servings

30 10 40

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

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.
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.
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.

Nutritional Facts 1 square with 1 tablespoon reduced-fat sour cream equals 134 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 456 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Crispy Seasoned Polenta Squares in Healthy Cooking April/May 2010, p55

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Crispy Seasoned Polenta Squares

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Reviewed on Dec. 17, 2010 by bookluver

It was just OK. I had to leave out the onions as we are a non onion family. Also had to leave out the sun-dried tomatoes as I had none. Husband seemed to like it but both of the kids said, "no flavor."

It takes a lot longer to thicken up than the recipe says. If I make it again I would add some bacon and/or mushrooms to the polenta after it's cooked.

Reviewed on Aug. 18, 2010 by vprehn

MUCH better than the vacuum sealed kind at the supermarket. I was able to rework this to a vegan version ... Very easy and delicious!

Reviewed on Apr. 13, 2010 by ellisue

These are delicious. I grew up in the Pennsylvania Dutch area and we frequently had corn meal mush for breakfast or lunch. My family doesn't care for it but they like it when other ingredients are added such as this recipe.