Crispy Seasoned Polenta Squares

Name: Crispy Seasoned Polenta Squares
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9 servings.
Cuisine: Italian Recipes, Italian Side Dishes, Italian Vegetarian Recipes
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

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

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.

Nutrition Facts

1 each: 134 calories, 5g fat (2g saturated fat), 18mg cholesterol, 456mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Originally published as Southwest Polenta Cutlets in Healthy Cooking April/May 2010

Reviews

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Average Rating:

maryannet

Jan 22, 2016

It fell apart when I went to cook the squares. I added paprika. Tastes good.
bookluver

Dec 17, 2010

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.
vprehn

Aug 18, 2010

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

Apr 13, 2010

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.