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Pan-Seared Polenta
Recipes
Pan-Seared Polenta
4 servings
20 minutes total

Ingredients

  • 1 (18 oz) package basil and garlic polenta
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • Large zip-top bag
  • 2 tablespoons all-purpose flour
  • 1 large egg (or ¼ cup egg substitute)
  • 1 cup seasoned bread crumbs
  • ¼ cup grated Parmesan and Romano cheese blend
  • 1 tablespoon Italian seasoning
  • ¼ cup olive oil
  • ¼ cup Italian blend shredded cheese

Steps

    1. Remove wrapper carefully from polenta and cut into 8 (¾-inch-thick) circles. Season with salt and pepper.
    2. Place flour in shallow dish and beat egg in second shallow dish. Combine bread crumbs, Parmesan and Romano cheese blend, and Italian seasoning in third shallow dish. Dredge polenta slices in flour coating both sides (shake off excess), dip into egg (letting excess drip off), and coat with crumb mixture, pressing with fingers to adhere (wash hands).
    3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and swirl to coat. Add polenta to pan, in batches if needed. Cook 8 minutes, or until golden, flipping once halfway through cook time.
    4. Sprinkle Italian cheese on top of polenta, then cover and remove from heat; let stand to melt cheese. Serve.

Amount per ¼ recipe serving: Calories 410, Total Fat 21g, Sat Fat 5g, Trans Fat 0g, Chol 60mg, Sodium 1330mg, Total Carb 43g, Fiber 3g, Sugars 3g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%