Ingredients for Sun Dried Tomato Polenta Cutlets
- Sun Dried Tomato
- 1 cup boiling water
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- 1 teaspoon salt
- Dried Basil
- 8 ounces cremini mushrooms, sliced
- 3 cups water
- 1 1/2 cups coarse cornmeal
- Breadcrumbs
- Parmesan Cheese
- Fresh Parsley Leaves
- 2 large egg whites
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How to Make Sun Dried Tomato Polenta Cutlets
- Cover the sun-dried tomatoes with 1 cup of boiling water in a heatproof bowl. Let stand for 15 minutes to rehydrate.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and 1/3 of the minced garlic. Saute for 5 minutes, until softened.
- Add 1/3 cup of chopped basil and the sliced mushrooms. Cover and cook on low heat for 10 minutes, or until the mushrooms release their liquid.
- Drain the sun-dried tomatoes and mince them finely. Add them to the mushroom mixture and set aside.
- In a separate medium saucepan, bring 3 cups of water and ¾ teaspoon of salt to a boil.
- Slowly whisk in 1 ½ cups of coarse cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low and cook uncovered, stirring frequently, for 10 minutes, until the polenta thickens.
- Stir in the mushroom and sun-dried tomato mixture. Mix well.
- Lightly grease an 8x12 inch baking dish with cooking spray.
- Pour the polenta mixture into the prepared baking dish. Spread evenly and chill in the freezer for 30 minutes, or in the refrigerator for at least 1 hour, until firm enough to cut.
- While the polenta chills, combine the breadcrumbs, Parmesan cheese, parsley, and the remaining garlic and basil in a food processor. Pulse until well combined.
- In a shallow bowl, lightly beat the egg whites with the remaining ¼ teaspoon of salt until slightly frothy.
- Preheat oven to 400°F (200°C).
- Cut the chilled polenta into 12 triangular cutlets (see recipe notes for cutting instructions).
- Dip each cutlet into the egg whites, then coat thoroughly with the breadcrumb mixture.
- Arrange the breaded cutlets on a lightly oiled baking sheet.
- Bake for 20 minutes, then carefully flip each cutlet and bake for another 10 minutes, until golden brown.
- Serve immediately. Garnish with your favorite sauce, such as a tomato-wine sauce or pesto (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
3g
Carbs
8g
