PAN FRY POLENTA RECIPES

Steps:

• Line a pie pan with aluminum foil and spray with cooking spray.
• Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
• Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
• Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.

Steps:

• Spray a 23 centimeter square pan with cooking spray; set aside.
• Bring broth to a boil in a medium saucepan over high heat. Add garlic, salt and pepper.
• Slowly whisk in cornmeal. Cover and reduce heat to low. Simmer until thickened, about eight to ten minutes.
• Remove polenta from heat and whisk in parmesan and parsley.
• Pour polenta into prepared pan, spreading evenly. Refrigerate two to three hours until firm enough to cut. Slice polenta into four equal squares then cut each square into two triangles.
• Heat a large non-stick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Fry the polenta triangles until golden brown and crisp, about four minutes, flipping halfway.