I usually plan out what we are going to have for dinner on Sunday evening then we go shopping.

Depending on what’s on sale and what we are in the mood for we plan out about 3 meals.

Usually it looks like “something with chicken, something with egg plant, apples?? Something on the grill, oh and fish”

This week I really wanted some fried cheesy grits. But I didn’t think Id have time to make any if I wanted to

Catch up with some buddies online. So we got some premade polenta, sundried tomato and garlic.

Ingredients

1 lb premade polenta, (alternatively you can make some savory grits with flavors of your choosing and sit

them covered in the fridge for a few hour to get solid, I do mine over night normally.)

1 cup all purpose flour
Dried basil
Dried oregano
1 large egg **
½ cup buttermilk
1 package panko or other bread crumbs (panko makes it lighter and crispier)
Oil for frying (I use a mix, half and half of canola oil and light olive oil).
Bowls or containers for dipping and dredging.
Zip lock bag for flour.

First I get my stations set up.
Mix the egg and buttermilk in one container.
Pour my panko into another.
I use the zip lock bag and put in the flour and basil and oregano, this is so I can
Easily get all sides of the polenta round coated evenly.

Sit the polenta out and make sure it room temperature. It comes on the shelf but I put it in the fridge so I wouldn’t forget what I was cooking for dinner that night.

Take the polenta loaf and slice it into nice rounds. I do this also half the loaf because usually a whole Loaf is too much for my girlfriend and I.

I toss about 3 at a time into the baggy and coat them then turn them out to a plate while I get the whole batch done.

Then dip them in the egg mix, drip off excess then roll them in the panko.

I mentioned before in another post that I do the egg and panko twice for extra crispy.

The Polenta frying

Turned and nicely browned, takes less than two minutes to get that brown.

With the polenta at room temp. we are basically waiting for the outside to get browned to

Our desired color and the inside will be hot by the point.

Served up with beans and tomato sauce made with pureed tomatoes, onions, leeks, green peppers,

And garlic powder. The beans could be better but It was a quick Tuesday meal.

**For some reason depending on where I get my eggs from large really isn’t large. This time for example my large egg was pretty skimpy and

I ended up using two eggs and that was off so I had to use a little more milk. So Egg Mileage May Vary.