Ingredients
4 cups water1/2 cup chopped sun-dried tomatoes (not packed in oil)1 teaspoon salt1 teaspoon dried minced onion1 teaspoon dried minced garlic1 cup cornmeal1/2 cup grated Parmesan cheese1/2 teaspoon dried oregano1 egg1/4 cup fat-free milk1/2 cup seasoned bread crumbs2 teaspoons dried cilantro flakes1 tablespoon olive oil9 tablespoons reduced-fat sour cream
Preparation
In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture.
In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.
