Step 1

Remove the tube of polenta from its packaging and blot it dry if necessary. Slice it into rounds about a half-inch thick. You'll end up with around eight full-size slices and two smaller end slices.

Step 2

Add the egg and water to a shallow bowl and whisk until beaten and combined. In a separate bowl, stir together breadcrumbs and grated Parmesan.

Step 3

Dip a polenta slice into the egg, taking care to cover all sides. Lift the slice up and let any excess egg drip off back into the bowl.

Step 4

Press the slice into the with the breadcrumb/Parmesan mixture, taking care to press the breadcrumbs/Parmesan into the top, bottom, and sides of the slice.

Step 5

Add 2 Tablespoons of olive oil to a large skillet and heat over medium heat. Once the oil is hot, add enough polenta slices in a single layer as will fit in the pan with some space between them. You'll likely need to cook them in a few batches.

Step 6

Cook for several 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.

Step 7

Serve warm with pesto and/or marinara dipping sauces.