Sun-Dried Tomato Polenta Cutlets

I’ve only had polenta once before, when my boyfriend cooked it for me. He loves a good cooking experiment just as much as I do. We had been intrigued by it in the store, not quite knowing what to make of the large yellow tube that appeared ready to burst at any moment. We decided that it was pretty tasty, and I vowed to use it again.

When I came across a recipe for polenta made from scratch, I knew I had to try it. Plus, the addition of mushrooms in this recipe forced me to push my comfort zone. I don’t like mushrooms very much. It’s definitely a texture thing, so I figured that if I chopped them finely enough (and tried not to think about it) I could enjoy this dish.

Polenta is basically boiled cornmeal. It’s a simple base that is infinitely adaptable. Polenta is used in a wide variety of dishes from all over the world, and is prepared according to many different methods. Here, I created basic polenta by whisking cornmeal into boiling water.

Then, I dipped the polenta in a mixture of breadcrumbs, Parmesan, cilantro, and garlic. And baked it to perfection!

I chose to top it with a tomato wine sauce, which also makes an excellent pizza or pasta sauce. The whole meal took me a good half day to put together, but the time spent was well worth it.

Sun-Dried Tomato Polenta Cutlets
Adapted from Moosewood Restaurant Low-Fat Favorites
Yield: 12 cutlets

1/2 cup sun-dried tomatoes, not packed in oil
1 cup red wine
1 teaspoon olive oil
1/2 cup minced onion
6 garlic cloves, pressed or minced, divided
1 teaspoon salt
2 tablespoons dried basil
1 cup chopped mushrooms
3 cups water
1 1/4 cups cornmeal
2 cups panko bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup loosely packed fresh cilantro leaves
3 egg whites

Heat the red wine just until it boils. Place the sun-dried tomatoes in a non-reactive heatproof bowl and pour the wine over the tomatoes. Set aside to soak.

Heat the olive oil in a small pan. Add the minced onion, 2 minced garlic cloves, and 1/4 teaspoon salt. Saute until the onions are tender, about 5 minutes. Stir in the mushrooms and 1 tablespoon of the basil. Cover the pot and cook on low, stirring occasionally, until the mushrooms release their juices, about 10 minutes. Drain the sun-dried tomatoes, saving the wine for the sauce, if desired. Add the tomatoes to the mushroom mixture and set aside.

In a medium saucepan, combine 3 cups water, 3/4 teaspoon salt, and 2 minced garlic cloves. Bring to a boil, then add the cornmeal in a slow stream, whisking rapidly to prevent lumps. Reduce the heat to low, and cook uncovered, stirring often, for about 10 minutes, or until the polenta is very thick. Stir in the mushroom mixture.

Grease an 8 by 12-inch glass or stoneware baking dish. Spread the polenta evenly in the bottom of the dish. Place in the freezer for 30 minutes or in the fridge for at least 1 hour.

Combine the bread crumbs, Parmesan, cilantro, and 2 cloves of minced garlic in a shallow bowl. In a separate bowl, beat the egg whites until frothy.

Preheat the oven to 400°. Line a baking sheet with parchment paper or spray with cooking spray.

Cut the polenta into 12 triangles. Here’s how: cut the polenta in half lengthwise. Then cut in thirds crosswise to create 6 rectangles. Then cut each rectangle in half diagonally. You should have 12 triangular cutlets.

Use a spatula to remove each cutlet, dip it into the egg white, and then coat both sides with the bread crumb mixture. Place the cutlets onto the baking sheet. Bake for 20 minutes, flip them over, then bake for 10 more minutes, or until golden brown.

Tomato Wine Sauce
Adapted from Moosewood Restaurant Low-Fat Favorites
Yield: about 3 1/2 cups

1 tablespoon olive oil
1 cup onions, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon Herbs de Provence
1 teaspoon dried oregano
1/3 cup red wine
3 cups undrained chopped tomatoes
salt and pepper to taste

Heat the olive oil in a medium saucepan. Add the onions, garlic, and salt. Cover and cook on low heat for 5 to 7 minutes, or until the onions have begun to soften. Add the Herbs de Provence and oregano, and cook for another minute. Add the wine, bring the sauce to a boil, then add the tomatoes. Cover and simmer for about 20 minutes, stirring occasionally. Stir in salt and pepper to taste.