- Stir together tomatoes, pesto and green onions in small bowl.
- Beat egg with 1 Tbsp. water in shallow dish until well blended. Combine panko bread crumbs and cheese in plate or pie pan.
- Pour enough oil into heavy-bottomed skillet to measure 1/8- to 1/4-inch deep; heat oil over medium heat until hot, about 5 minutes. (Oil is ready when piece of bread crumbs is added and oil sizzles.)
- Meanwhile, dust both sides of polenta rounds with flour, then dip into egg mixture and finally coat thoroughly with bread crumbs mixture.
- Add half of polenta rounds to hot oil; cook 2 minutes on each side, or until golden brown. Drain on paper towels and keep warm. Repeat cooking procedure with remaining polenta.
- Serve warm with pesto-tomato salsa.
Polenta Cakes with Pesto-Tomato Salsa
ingredients
1/2 pound fresh tomatoes, seeded and coarsely chopped
1/3 cup prepared pesto sauce
2 tablespoons chopped green onions and tops
1 egg, beaten
1/3 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko
3 tablespoons grated Parmesan & Romano cheese blend
or grated Parmesan cheese
Vegetable oil
1 tube (16 oz.) refrigerated pre-cooked polenta,
cut crosswise into 1/2-inch thick slices
1/4 cup all-purpose flour
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
