Crispy Seasoned Polenta Squares

• 4 cups water
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 1 teaspoon salt
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 1 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1 egg
• 1/4 cup fat-free milk
• 1/2 cup seasoned bread crumbs
• 2 teaspoons dried cilantro flakes
• 1 tablespoon olive oil
• 9 tablespoons reduced-fat sour cream

1. 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.
2. 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.
3. In a
4. 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.

water, tomatoes, salt, onion, garlic, cornmeal, parmesan cheese, oregano, egg, milk, bread crumbs, cilantro flakes, olive oil, sour cream

Taken from www.tasteofhome.com/recipes/crispy-seasoned-polenta-squares/ (may not work)