Crispy Polenta with Mozzarella, Parmesan and Roasted Tomato Marinara

Name: Crispy Polenta with Mozzarella, Parmesan and Roasted Tomato Marinara
Total time: 35 min
Yield: 4 to 6 servings (2 polenta cakes per serving)
Ingredients: 1 tube (24 ounces) precooked polenta; 3/4 cup all-purpose flour; 1 teaspoon salt; 2 eggs; 3 to 4 cups Mazola RightBlend Oil; 1/4 cup milk OR buttermilk; 2 cups panko bread crumbs; 2 tablespoons Mazola RightBlend Oil; 1 cup diced onion; 1 tablespoon minced fresh basil; 1 teaspoon minced fresh garlic; 1 teaspoon leaf oregano; 1 teaspoon sugar; 2 cans (15 ounces each) fire roasted diced tomatoes; 1 tablespoon petite capers; Salt and pepper to taste; 1 cup shaved Parmesan cheese; 3 to 4 ounces fresh mozzarella cheese, thinly sliced; Fresh basil for garnishing, optional

Intermediate • 4 to 6 servings (2 polenta cakes per serving) • 35 min

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. 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.

Ingredients

Crispy Polenta:

1 tube (24 ounces) precooked polenta
3/4 cup all-purpose flour
1 teaspoon salt
2 eggs
3 to 4 cups Mazola RightBlend Oil
1/4 cup milk OR buttermilk
2 cups panko bread crumbs

Roasted Tomato Marinara:

2 tablespoons Mazola RightBlend Oil
1 cup diced onion
1 tablespoon minced fresh basil
1 teaspoon minced fresh garlic
1 teaspoon leaf oregano
1 teaspoon sugar
2 cans (15 ounces each) fire roasted diced tomatoes
1 tablespoon petite capers
Salt and pepper to taste
1 cup shaved Parmesan cheese
3 to 4 ounces fresh mozzarella cheese, thinly sliced
Fresh basil for garnishing, optional

Method

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.
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.
To make marinara, heat olive 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.
To serve, place crispy polenta cakes on plate, top with Roasted Tomato Marinara Sauce and cheeses. Garnish with fresh basil, if desired.