Italian-seasoned breadcrumb and Parmesan crusted polenta slices are quickly pan-fried and topped with basil pesto for a delicious appetizer or side dish recipe.
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Parmesan Crusted Polenta with Pesto

Italian-seasoned breadcrumb and Parmesan crusted polenta slices are quickly pan-fried and topped with basil pesto for a delicious appetizer or side dish recipe.
Course Appetizer
Cuisine Italian
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 5
Calories 308kcal
Author Alyssa

Ingredients

For the polenta:

  • 1 18-oz tube polenta
  • 1 egg plus 1 tbsp water
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil, more if needed to pan fry

For the pesto:

  • 1 cup very well packed basil leaves
  • 2 tbsp walnuts or pine nuts
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp grated Parmesan cheese

Instructions

  • Slice polenta into slices about 1/2"-thick. My tube yielded ten slices.
  • Add egg and water to a bowl and beat with a fork or whisk.
  • Add breadcrumbs and 1/4 cup Parmesan to a separate bowl and stir together.
  • Dip each polenta slice in the egg, taking care to cover all sides. Lift the slice up and let any excess egg drip off back into the bowl.
  • Then coat each slice with the breadcrumb/Parmesan mixture, taking care to press the breadcrumbs/Parmesan into the top, bottom, and sides of the slice.
  • Add 2 tbsp olive oil to a skillet and heat over medium heat. Once hot, add polenta slices in a single layer with some space between them. You'll likely need to cook them in a few batches. Cook for a few minutes, until the bottoms are golden-brown. Flip and cook until the other side is golden-brown. Once done, remove from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
  • To make the pesto, add basil, nuts, and garlic to the bowl of a food processor. Process until combined and basil leaves are in small pieces. Add oil and process until creamy, scraping down the sides as need be. Add 3 tbsp Parmesan and process until combined.
  • Spoon pesto sauce over top of polenta slices for serving, or serve it alongside as a dipping sauce.

Nutrition

Calories: 308kcal | Carbohydrates: 20.4g | Protein: 8.6g | Fat: 22.3g | Saturated Fat: 4.5g | Cholesterol: 41mg | Sodium: 532mg | Potassium: 61mg | Fiber: 1.6g | Sugar: 1.5g | Calcium: 100mg | Iron: 1.1mg