Breaded Polenta Cutlets

Name: Breaded Polenta Cutlets
Ingredients: 1 teaspoon salt (or more to taste); 2 1/2 cups water; 1 cup cornmeal; 1 cup chopped onion; 1 -2 garlic clove, minced; 1/2 teaspoon ground fennel; 2 tablespoons olive oil; 1/2 cup parmesan cheese, grated (optional); 1 egg; 1/4 cup milk; 1 cup seasoned bread crumbs; Herbed bread crumbs; 1/4 teaspoon dried herbs (like basil, oregano, thyme, and marjoram with a dash of salt and black pepper)

13 ingredients

1 steps

Ingredients

1 teaspoon salt (or more to taste)
2 1/2 cups water
1 cup cornmeal
1 cup chopped onion
1 -2 garlic clove, minced
1/2 teaspoon ground fennel
2 tablespoons olive oil
1/2 cup parmesan cheese, grated (optional)
1 egg
1/4 cup milk
1 cup seasoned bread crumbs
Herbed bread crumbs
1/4 teaspoon dried herbs (like basil, oregano, thyme, and marjoram with a dash of salt and black pepper)

Directions

1

["To make herbed bread crumbs:.", "Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in a food processor. Mix in mixed dried herbs. Set aside.", "Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower the heat and simmer, stirring frquently until the polenta tastes done. The cooking time will vary with different cornmeals. Finely ground cornmeal might be done after just a few minutes of cooking, coarsely ground and stone ground may need to simmer for up to 45 minutes. Add more water, if needed, during cooking, until the cornmeal is no longer crunchy and the polenta is the consistency of thick porridge.", "Meanwhile, saute the onions, garlic, and ground fennel seeds in the olive oil on medium heat for about 7 minutes. Remove the cooked polenta from the heat. Stir in onions and the grated cheese(if using). Add salt to taste.", "Pour the hot polenta onto an oiled baking tray or 10\" pie pan to about 3/4\"" thickness. Spread evenly with a rubber spatula. Chill for at least 30 minutes. The plenta will thicken as it cools.""