Polenta Stars with Piccata Sauce

I love piccata and getting it into the 28 Day Veggie Challenge was important to me. Polenta is  a great choice to compliment this delish sauce. The great thing about this dish is the presentation, lots of options. I paired it with Broccoli Rapini but grilled asparagus or grilled zucchini goes well too.

For the polenta we will need . . .

  • 6 cups of water
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 1 tsp of garlic powder
  • 2 cups of corn grits
  • 3 tbsp of butter
  • 1/2 cup of grated Parmesan cheese
  • 2 cups of flour
  • 4 beaten eggs
  • 3 cups of panko breadcrumbs
  • canola oil for frying

Bring the water to a boil in a large pan, stir in salt, pepper, garlic powder, butter and grits. Reduce heat and stir frequently so it does not get clumpy. Once mixture is thick remove from heat, stir in cheese and cover for 15 minutes. Pour mixture into a 12 x 9 baking pan, place into the fridge to cool and set. Once polenta is cooled use a star shaped cookie cutter to punch out stars, I got about 24. Next, we will bread the stars – flour first , then egg, then breadcrumbs. Now fry them til golden brown.

Piccata Sauce

  • 3 tbsp of butter
  • 1 tbsp of chopped garlic
  • 1 juiced lemon
  • 1/4 cup white wine
  • 3 tbsp of capers + splash of caper juice
  • chopped parsley
  • pinch of black pepper

In a small saute pan, melt butter, add garlic, then lemon juice, white wine, capers + juice, parsley and pepper – let simmer 5 minutes and drizzle over your polenta stars.


One Response to “Polenta Stars with Piccata Sauce”

  1. That is a good recipe even without the polenta. I am going to utilize it this week perhaps. Where is the portobella?

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