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
RECOMMENDED VIDEO
Follow along as we show you how to make these fantastic recipes from our archive.
Reviews
-
Jan 22, 2016
It fell apart when I went to cook the squares. I added paprika. Tastes good.
-
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.
-
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!
-
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.
My Review