Crispy Parmesan Polenta
with marinara / zucchini noodles

Name: Crispy Parmesan Polenta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 oz Cheese, fresh mozzarella, grated; 2 oz Cheese, parmesan, plus extra for serving, grated; 2 Eggs; 1 cup Panko breadcrumbs; 1 tsp Italian seasoning; 18 oz Polenta, pre-cooked (often sold in 18 oz / 510 g tube), any variety, 1/2" (1.25 cm) slices; 1 Tbsp Oil, cooking; 2 cups Marinara sauce (use your favorite store bought variety); 1 lb Zucchini, spiralized, sliced into noodles with a peeler, or sliced; 1 Tbsp Oil, cooking

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Pre-cooked, sliced polenta makes a hearty and simple base for this dinner. Pan sear the polenta, top with cheese and serve with marinara and zucchini noodles (or zucchini saute) for a dinner the whole family will love!

Proteins

Cheese

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Parmesan Polenta:

Cheese, fresh mozzarella - 4 oz , grated
Cheese, parmesan, plus extra for serving - 2 oz , grated
Eggs - 2
Panko breadcrumbs - 1 cup
Italian seasoning - 1 tsp
Polenta, pre-cooked (often sold in 18 oz / 510 g tube), any variety - 18 oz , 1/2" (1.25 cm) slices
Oil, cooking - 1 Tbsp
Marinara sauce (use your favorite store bought variety) - 2 cups

Sauteed Zucchini Noodles:

Zucchini - 1 lb , spiralized, sliced into noodles with a peeler, or sliced
Oil, cooking - 1 Tbsp

Prep

Mozzarella / Parmesan - Prep as directed. (Can be done 2 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.)
Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. In a separate container with a lid (or Ziplock bag), combine panko, parmesan cheese and Italian seasoning in a container with a lid or Ziploc bag.
Polenta - Cut into ½” (1.25 cm) slices.

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Make

Turn on the oven's broiler.
Heat an oven-safe skillet over medium heat. Brush pan with oil (the portion for the polenta). Dip polenta slices into eggs and then panko mixture, turning to coat on all sides. Place polenta in hot pan and sear on both sides until golden brown, ~2 minutes on each side. Turn off the heat under the pan and top polenta with mozzarella. Place pan under the broiler and broil just until the mozzarella is melted and bubbly, ~2 minutes.
Meanwhile, heat a second skillet over medium heat. Add oil (the portion for the zucchini) and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
Heat sauce briefly in the microwave.
Top zucchini with sauce, polenta and extra parmesan. Enjoy!

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