Pan-Seared Polenta
Polenta, a cornmeal side dish, gets a crispy crust from a quick turning in hot oil. It makes a tasty alternative to rice or pasta side dishes.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (17-ounce) package basil and garlic polenta
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- 1 tablespoon water
- 1/2 cup seasoned bread crumbs
- 2 tablespoons grated Romano cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon shredded Italian-blend cheese
Directions
Cut polenta into 3/4-inch slices. Sprinkle with flour.
Beat egg and water in a shallow dish. Mix bread crumbs, Romano, Italian seasoning and cayenne pepper in a shallow dish. Coat polenta with egg mixture, then with bread crumb mixture.
Heat a large skillet over medium-high heat for 1 to 2 minutes. Add olive oil to hot skillet and swirl to coat.
Cook polenta in hot oil, turning once, until browned, about 3 minutes per side. Sprinkle Italian- blend cheese over top of each slice. Remove from heat. Let stand, covered, until cheese is melted.
Secret Tip
In its native Italy, polenta is eaten on its own or is topped with just about anything from cheese sauce to stewed beef, spaghetti sauce to chili, creamed meat to eggs poached in tomato sauce.
