Crispy Polenta with Mozzarella, Parmesan and Roasted Tomato Marinara Recipe
Servings Prep Time
4 to 6servings (2 polenta cakes per serving) 0:30minutes
Cook Time
0:25minutes
Servings Prep Time
4 to 6servings (2 polenta cakes per serving) 0:30minutes
Cook Time
0:25minutes
Ingredients
Crispy Polenta
Roasted Tomato Marinara
Instructions
  1. Step 1) Slice polenta into 1/2-inch thick slices. Heat 1/2-inch oil in a deep-sided skillet over medium heat to 300° to 325°F. Place a cooling rack on a baking sheet and position next to the stovetop.
  2. Step 2) Combine flour and salt in a shallow bowl. Lightly beat eggs and milk in a second shallow bowl. Pour panko bread crumbs into a third bowl. Dip each polenta cake in the flour, turning to coat and tapping off excess. Then dip in the eggs letting the excess drip off; press into the panko crumbs coating well. Carefully add polenta cakes to the oil and cook for 1 to 2 minutes per side or until golden brown. Cook in batches to prevent overcrowding. Transfer the cooked polenta cakes to the cooling rack.
  3. Step 3) To make marinara, heat corn oil in a saucepan over medium heat. Add onions and cook for 3 to 4 minutes until softened. Stir in basil, garlic, oregano and sugar. Stir in tomatoes and capers; reduce heat to low. Season with salt and pepper; cook for 10 minutes, stirring occasionally.
  4. Step 4) To serve, place crispy polenta cakes on plate, top with Roasted Tomato Marinara Sauce and cheeses. Garnish with fresh basil, if desired.