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Crispy Polenta with Mozzarella, Parmesan and Roasted Tomato Marinara

  • Intermediate
  • 4 to 6 servings (2 polenta cakes per serving)
  • 35 min
Baking Success Or Baking Mess


Crispy Polenta
1 tube (24 ounces) precooked polenta
3/4 cup all-purpose flour
1 teaspoon salt
2 eggs
3 to 4 cups Mazola RightBlend Oil
1/4 cup milk OR buttermilk
2 cups panko bread crumbs
Roasted Tomato Marinara
2 tablespoons Mazola RightBlend Oil
1 cup diced onion
1 tablespoon minced fresh basil
1 teaspoon minced fresh garlic
1 teaspoon leaf oregano
1 teaspoon sugar
2 cans (15 ounces each) fire roasted diced tomatoes
1 tablespoon petite capers
Salt and pepper to taste
1 cup shaved Parmesan cheese
3 to 4 ounces fresh mozzarella cheese, thinly sliced
Fresh basil for garnishing, optional


Slice polenta into 1/2-inch thick slices. Heat 1/2-inch oil in a deep-sided skillet over medium heat to 300° to 325°F. Place a cooling rack on a baking sheet and position next to the stovetop.

Combine flour and salt in a shallow bowl. Lightly beat eggs and milk in a second shallow bowl. Pour panko bread crumbs into a third bowl. Dip each polenta cake in the flour, turning to coat and tapping off excess. Then dip in the eggs letting the excess drip off; press into the panko crumbs coating well. Carefully add polenta cakes to the oil and cook for 1 to 2 minutes per side or until golden brown. Cook in batches to prevent overcrowding. Transfer the cooked polenta cakes to the cooling rack.

To make marinara, heat olive oil in a saucepan over medium heat. Add onions and cook for 3 to 4 minutes until softened. Stir in basil, garlic, oregano and sugar. Stir in tomatoes and capers; reduce heat to low. Season with salt and pepper; cook for 10 minutes, stirring occasionally.

To serve, place crispy polenta cakes on plate, top with Roasted Tomato Marinara Sauce and cheeses. Garnish with fresh basil, if desired.

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