This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.
1 tsp salt
2 1/2 c water
1 c cornmeal
1 c chopped onions
1 – 2 cloves minced garlic
1/2 tsp ground fennel seeds
2 T olive oil
1/2 c grated Parmesan cheese
1/4 c milk
1 c herbed bread crumbs
Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower heat and simmer, stirring frequently, until polenta tastes done.
Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes. Remove the cooked polenta from heat. Stir in the onion mixture and grated cheese. Add salt to taste.
Pour polenta into an oiled 10 inch pie pan. Spread evenly with rubber spatula. Refrigerate for at least 30 minutes. The polenta will thicken as it cools.
Preheat the oven to 375.
In large bowl, whisk egg until foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. Cut the cooled polenta into wedges.
One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture. Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.
Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.