Sun-Dried Tomato Polenta Cutlets

Recipe by Sharon123
READY IN: 1hr 10mins
YIELD: 12 cutlets




  • Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
  • In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
  • Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
  • Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
  • In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
  • Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
  • Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
  • Add the mushroom mixture to the polenta and mix well.
  • Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
  • Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
  • When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
  • While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
  • Pour out into a large deep platter.
  • In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
  • Preheat the oven to 400*F.
  • Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
  • This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
  • Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
  • Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
  • With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
  • Enjoy!
  • Note:
  • You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.