So when I told Tony that I was going to bread the polenta the first words out of his mouth was “NNNNNooooooo!” So I left his plain! I’ve always tried to get a crunch on polenta, maybe I am not cooking it at a high enough of a temperature to sear the outside?? All I know is Hannah and I really liked the breaded version!
I don’t really have a recipe for this. I dipped each polenta round in seasoned egg beaters, then tossed them in seasoned Panko bread crumbs and pan fried each side for about 5 minutes each. I used a total of 2 teaspoons of extra virgin olive oil.
Last night I pulled out “mystery lasagna” to thaw. I had 8 individual servings so I thawed three of them on the counter overnight and reheated them in the oven at 350 for 20 minutes. I finished them off under the broiler and added 1/2 cup marinara sauce to both my lasagna and polenta.
- 1 teaspoon smart balance on bread
- 1.15 ounce sesame bread
- 2 tsp. Panko bread crumbs
- 4 ounce polenta
- 4.5 ounces (turned out to be meat!) lasagna
- 1/2 cup marinara sauce
- 1 tablespoon parmesan cheese (so good!)
- 1 ounce shrimp
- 1 tsp. extra virgin olive oil
- 1431 calories
- 53 fat
- 140 carbs
- 10 fiber (not enough!)
- 91 protein
- 40 minutes of working out which calorie king says I burned 321 calories – never sure if that is accurate though!
So right now it is 60 degrees outside! But supposed to be very windy. Tony noticed that our sump pump needed to be replaced so after dinner we went to Menards to pick up a new one. Tony installed it and its almost run non-stop since he put it in! Thanks Tony! I would have never known how to replace a sump pump!!
I’ll be so glad when the ground thaws and it stops raining! Okay, off to watch BL and relax with Tony! See you tomorrow morning for Flax-Almond French Toast!