Sun Dried Tomato Polenta Cutlets
Crispy, golden, and packed with flavor, these Sun-Dried Tomato Polenta Cutlets are a delicious twist on a versatile Italian staple. Made with creamy polenta infused with savory sun-dried tomatoes, garlic, fresh basil, and a touch of Parmesan, these cutlets are as rich in texture as they are in taste. Once the polenta is cooled and shaped, it’s coated in breadcrumbs and shallow-fried to perfection, creating a satisfying crunch with each bite. Ideal as a comforting vegetarian main or a hearty appetizer, these cutlets are easy to prepare and pair wonderfully with a fresh green salad or marinara sauce for dipping. Ready in under an hour, they’re perfect for weeknight dinners or as the star of your next gathering. Create a crowd-pleasing dish with this simple yet elegant recipe!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Vegetable broth (or water)
- 0.33 cup Sun-dried tomatoes (packed in oil, finely chopped)
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh basil (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 0.25 cup Neutral frying oil (for shallow frying)
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low and slowly whisk in the polenta to prevent clumping.
Cook the polenta, stirring constantly with a wooden spoon, for 10-15 minutes or until thickened and smooth.
Stir in the chopped sun-dried tomatoes, Parmesan cheese, basil, minced garlic, salt, and black pepper. Mix well until the ingredients are evenly combined.
Pour the hot polenta mixture into a greased 9x9-inch baking dish, spreading it out evenly with a spatula. Let it cool for about 30 minutes until firm.
Once cooled, turn the polenta onto a cutting board and cut it into cutlet-sized rectangles or shapes of your choice.
Place the breadcrumbs on a plate. Lightly press each polenta cutlet into the breadcrumbs, coating all sides evenly.
Heat the neutral frying oil in a large skillet over medium heat. Once the oil is shimmering, add the polenta cutlets in batches, being careful not to overcrowd the pan.
Fry each cutlet for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve the cutlets warm as a main dish or side. They pair beautifully with a simple green salad or marinara sauce for dipping.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 9.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
