Best Crispy Polenta Squares Recipes

CRISPY SEASONED POLENTA SQUARES

Crispy Seasoned Polenta Squares image

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

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CRISPY POLENTA SQUARES

Crispy Polenta Squares image

These crispy squares can also be lightly fried for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 7

Ingredients

1/2 recipe Creamy Polenta with Goat Cheese
Extra-virgin olive oil
1 pint grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon freshly chopped thyme

Steps:

Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.