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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a really fun and healthy kids snack or lunch. My son LOVES it as n after school snack. Anyone that follows me on Zaar may notice that I've changed this recipe...I made it tonight for my son and took pictures...with some updates to the original verison. I really LOVE this recipe!! Its also a great inspiration...fill it with any veggie, meat, or cheese that your or the family may like. Ingredients:
18 ounces fat free polenta, prepared in a tube |
1 cup marinara sauce, prepared |
1/4 cup parmesan cheese, fresh grated |
1/2 cup panko breadcrumbs |
3 tablespoons 2% mozzarella cheese, shredded |
3 tablespoons green bell peppers, finely diced |
2 tablespoons black olives, finely diced |
1 tablespoon white onion, finely diced |
1 tablespoon parsley, freshly chopped |
1 teaspoon garlic, finely minced |
1/4 cup turkey pepperoni, finely diced |
nonstick cooking spray |
salt |
pepper |
Directions:
1. 1st - I LOVE the fat free tubes of 100% Organic Polenta at Fresh 'n Easy. I assume they are sold elsewhere, but these have become my go-to cheap & healthy favorite.
2. 2nd - Remove Polenta from packaging and place into a bowl. Massage in the pepperoni, mozzarella cheese, olives, onions, peppers, and parsley. Season with some salt and pepper. If you want to make this with other ingredients - GO FOR IT! I would love to try Ham & cheddar, sausage & sage & Greuyere, Green Chilis & Chorizo & Jack - the list goes on & on - Use your imagination. I've done pizza ingredients to make my kiddo happy!
3. Flatten the mixture in a pie pan, casserole dish, or a long lasagna pan. Basically you wan to flatten it out in as big of a rectangle possible that is about 1/2 to 3/4 inch thick. Refrigerate for a few hours.
4. I like to make this first thing in the morning then cut, coat, & cook after school. Its ok to do whatever works for your schedule, but its easier to cut and coat and shape the polenta when cold.
5. 3rd - When ready to cut - cut into sticks - about 1 inch wide x 4-5 inches long and 1/2 to 3/4 inches thick. The size is 100% your call. I've even done these before with cookie cutters - in various shapes. Just make sure they aren't too big to crisp up correctly when you cook.
6. Coat your sticks (or other shapes) with a mixture of the panko crumbs and parmesean cheese mixed together. Get a nice coating stuck to all sides of the polenta.
7. Fry on a grill pan coated with non-stick spray until crisp on both sides. Serve with warm marinara sauce.
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