Crispy Seasoned Polenta Squares Recipe

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Crispy Seasoned Polenta Squares Recipe
Crispy Seasoned Polenta Squares Recipe photo by Taste of Home
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Crispy Seasoned Polenta Squares Recipe

Read Reviews
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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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 10 min.

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

Nutritional 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.

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

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Reviews forCrispy Seasoned Polenta Squares

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MY REVIEW
maryannet User ID: 1456288 242320
Reviewed Jan. 22, 2016

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

MY REVIEW
bookluver User ID: 2560090 119676
Reviewed 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."

MY REVIEW
vprehn User ID: 4270165 186405
Reviewed 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!"

MY REVIEW
ellisue User ID: 2668720 119675
Reviewed 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."

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