- 1 tube of pre-cooked polenta, such as Ancient Harvest brand
- 1/4 c Better Batter Gluten Free Flour
- salt and pepper to season flour
- 1 egg, beaten
- 1 - 2 c gluten free breadcrumbs, see note below
- 1/4 c grated Parmesan cheese
- olive oil for frying
- marinara sauce for dipping
Prepare the dipping station.
The dipping station will include two shallow bowls and a dinner plate. To one bowl add the flour, 1/2 tsp salt, and 1/4 tsp ground pepper. Put the beaten egg in a second bowl. Place the breadcrumbs and grated Parmesan on the plate and gently mix. Slice the polenta into 1/2-in thick rounds. Roll the polenta rounds first in the flour, gently tapping off excess. Dip floured polenta into the egg, flipping to coat both sides and the edges. Finally add to the breadcrumb mixture and press to adhere. Set aside and repeat with remaining polenta rounds.
Fry the polenta cakes.
Heat 2-4 Tbl oil in a large skillet. Add 5-6 polenta cakes and cook until golden brown on one side, approximately 3-4 minutes. Flip and cook on the other side an additional 3 minutes or until golden brown. Remove from pan and place on a paper towel lined plate. Repeat with remaining polenta cakes. Serve warm with marinara sauce for dipping.