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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
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 large 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
- 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 9 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, 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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