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Crispy Seasoned Polenta Squares

 Crispy Seasoned Polenta Squares
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
9 ServingsPrep: 30 min. + cooling Cook: 10 min.


  • 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


  • 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.

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Crispy Seasoned Polenta Squares (continued)

Directions (continued)

  • 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.