the jump-off :)

Ok my faithfull followers...here it is. Another tasty idea. The polenta recipe in the previous blog is perfect to swing a second dish out of. I take a square aluminum pan and spray it with fat free cooking spray. I pour my polenta in and refridgerate. When its firm I slice the polenta 1/4 inch thick. I make a breading station consisting of buttermilk in one bowl, and panko bread crumbs in another. You can use regular milk but buttermilk is thicker and your panko with stick better. I dip the polenta into the buttermilk and then right into the panko. You can use regular seasoned breadcrumbs or you can season your panko. I opt for the latter. The panko always comes out awesome. So just throw a little salt, pepper, garlic powder, and italian seasonings in your panko and they will be be happy happy breadcrumbs. I put about a 1/4 inch of vegetable oil in a pan and when its screaming hot I fry away. You want to fry until crispy and then turn and do the other side. Don't move your polenta around too much when its frying or your breadcrumbs may fall off. When its golden put it on a papertowel lined plate to drain the excess oil. I like to grate some pecorino romano cheese on it and serve with marinara. (Home made of course)..
Hope your inspired once again :)

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