Ingredients
Method
- Take the polenta out of its tube, pat it dry if needed, and slice it into rounds about 1/2-inch thick. You should get around 8 full slices plus 2 smaller end pieces.
- In a shallow bowl, whisk the egg with the water until well combined. In a separate shallow bowl, stir together the breadcrumbs and grated Parmesan.
- Dip each polenta round into the egg mixture, turning to coat all sides. Let any excess egg drip off back into the bowl.
- Press the coated round into the breadcrumb-Parmesan mixture, making sure the crumbs stick to the top, bottom, and edges.
- Heat the olive oil in a large skillet over medium heat. Once hot, add as many polenta rounds as will fit in a single layer without crowding. You may need to work in batches.
- Cook for 3-4 minutes, until the bottoms are golden brown. Flip and cook another 3-4 minutes until the other side is also golden. Transfer to a paper towel-lined plate to drain.
- Serve the polenta slices warm with pesto and marinara sauce for dipping.
Nutrition
Notes
For extra flavor, add a pinch of garlic powder or red pepper flakes to the breadcrumb mixture.
If you only have plain breadcrumbs, stir in 1 teaspoon of dried Italian seasoning.
Use any neutral oil like canola or avocado oil for frying.
Leftover slices can be reheated on a rack in a 375°F oven until crisp.
To make them in an air fryer: after breading, spray the basket with nonstick spray, arrange rounds in a single layer, spritz with olive oil spray, and air fry at 375°F for 7-8 minutes. Flip, spray again, and cook 4-5 minutes more until golden.