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1st - I LOVE the fat free tubes of 100% Organic Polenta at Fresh 'n Easy.
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I assume they are sold elsewhere, but these have become my go-to cheap & healthy favorite.
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2nd - Remove Polenta from packaging and place into a bowl.
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Massage in the pepperoni, mozzarella cheese, olives, onions, peppers, and parsley.
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Season with some salt and pepper.
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If you want to make this with other ingredients - GO FOR IT!
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I would love to try Ham & cheddar, sausage & sage & Greuyere, Green Chilis & Chorizo & Jack -- the list goes on & on - Use your imagination.
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I've done pizza ingredients to make my kiddo happy!
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Flatten the mixture in a pie pan, casserole dish, or a long lasagna pan.
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Basically you wan to flatten it out in as big of a rectangle possible that is about 1/2 to 3/4 inch thick.
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Refrigerate for a few hours.
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I like to make this first thing in the morning then cut, coat, & cook after school.
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Its ok to do whatever works for your schedule, but its easier to cut and coat and shape the polenta when cold.
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3rd - When ready to cut -- cut into sticks -- about 1 inch wide x 4-5 inches long and 1/2 to 3/4 inches thick.
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The size is 100% your call.
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I've even done these before with cookie cutters -- in various shapes.
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Just make sure they aren't too big to crisp up correctly when you cook.
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Coat your sticks (or other shapes) with a mixture of the panko crumbs and parmesean cheese mixed together.
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Get a nice coating stuck to all sides of the polenta.
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Fry on a grill pan coated with non-stick spray until crisp on both sides.
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Serve with warm marinara sauce.
