Polenta Croquettes With Tomato Sauce

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* Exported from MasterCook *

 

Polenta Croquettes With Tomato Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 525

Serving Size : 10 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Firm Polenta

(see separate recipe)

2 eggs -- beaten with

1/4 cup milk

Salt and freshly milled pepper

1 cup fresh bread crumbs

Olive oil for pan frying

2 cups tomato sauce

Chopped parsley

 

Makes 10 or more.

 

Serve these croquettes with a Fresh Tomato Sauce in summer or a more robust

one in winter, such as the Red Wine Tomato Sauce with Olives (see separate

recipes.)

 

Cut firm polenta into 3-inch circles, squares, or other shapes. Beat the

eggs and milk with a few pinches salt and a little pepper. Dip the polenta

into the egg mixture, then coat it with the bread crumbs. Heat oil about

3/8 inch deep in a medium skillet over medium-high heat until hot enough to

quickly sizzle a bread crumb. Fry the croquettes until crisp and pale gold

on both sides, turning them once. Remove them briefly to paper towels,

then arrange them on a platter or individual plates. Top each croquette

with the tomato sauce and garnish with parsley.

 

Polenta Cheddar Croquettes: Stir 1 to 1 1/2 cups grated sharp Cheddar, 6

thinly sliced scallions, including some of the greens, 3 tablespoons

chopped parsley, and a few pinches red pepper flakes into cooked

polenta. Let cool, then make into croquettes as above. Serve with a dab

of Olive-Rosemary Butter, a spoonful of the Corn-Tomato Relish or the

Cherry Tomato and Olive Relish (see separate recipes).

 

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