Sun Dried Tomato Polenta Cutlets

Crispy, golden, and packed with flavor, these Sun-Dried Tomato Polenta Cutlets are a delicious twist on a versatile Italian staple. Made with creamy polenta infused with savory sun-dried tomatoes, garlic, fresh basil, and a touch of Parmesan, these cutlets are as rich in texture as they are in taste. Once the polenta is cooled and shaped, it’s coated in breadcrumbs and shallow-fried to perfection, creating a satisfying crunch with each bite. Ideal as a comforting vegetarian main or a hearty appetizer, these cutlets are easy to prepare and pair wonderfully with a fresh green salad or marinara sauce for dipping. Ready in under an hour, they’re perfect for weeknight dinners or as the star of your next gathering. Create a crowd-pleasing dish with this simple yet elegant recipe!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Polenta (cornmeal)
• 4 cups Vegetable broth (or water)
• 0.33 cup Sun-dried tomatoes (packed in oil, finely chopped)
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoons Fresh basil (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Breadcrumbs
• 0.25 cup Neutral frying oil (for shallow frying)

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low and slowly whisk in the polenta to prevent clumping.

Step 2

Cook the polenta, stirring constantly with a wooden spoon, for 10-15 minutes or until thickened and smooth.

Step 3

Stir in the chopped sun-dried tomatoes, Parmesan cheese, basil, minced garlic, salt, and black pepper. Mix well until the ingredients are evenly combined.

Step 4

Pour the hot polenta mixture into a greased 9x9-inch baking dish, spreading it out evenly with a spatula. Let it cool for about 30 minutes until firm.

Step 5

Once cooled, turn the polenta onto a cutting board and cut it into cutlet-sized rectangles or shapes of your choice.

Step 6

Place the breadcrumbs on a plate. Lightly press each polenta cutlet into the breadcrumbs, coating all sides evenly.

Step 7

Heat the neutral frying oil in a large skillet over medium heat. Once the oil is shimmering, add the polenta cutlets in batches, being careful not to overcrowd the pan.

Step 8

Fry each cutlet for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 9

Serve the cutlets warm as a main dish or side. They pair beautifully with a simple green salad or marinara sauce for dipping.

Nutrition Facts

Serving size	(1410.5g)

Amount per serving	% Daily Value*
Calories	2162.6

Total Fat 110.8g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.6mg	0%
Sodium 3915.0mg	0%
Total Carbohydrate 243.2g	0%
Dietary Fiber 12.3g	0%
Total Sugars 9.3g
Protein 51.8g	0%

Vitamin D 0IU	0%
Calcium 746.8mg	0%
Iron 8.8mg	0%
Potassium 825.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 9.5%

Carbs: 44.7%