The side dish of choice at my house is usually rice because it goes with everything and it so easy. I like to branch out and tried this recipe to mix things up. I liked them and my husband LOVED them. These are a great make ahead dish, just make the polenta and put it in the fridge until you are ready to eat then dip them in the egg and crumbs and warm them then. I served these with grilled pork chops and salad.To find sundried tomatoes, look by dried fruit in the produce section of your store. FYI, these are a great gluten-free side if you are worried about that.
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 milk
- 1/2 cup seasoned bread crumbs
- 2 teaspoons dried cilantro flakes
- 1 tablespoon olive oil
- 9 tablespoons reduced-fat sour cream or plain yogurt
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.
