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1
Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
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2
In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
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3
Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
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4
Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
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5
In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
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6
Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
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7
Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
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8
Add the mushroom mixture to the polenta and mix well.
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9
Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
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10
Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
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11
When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
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12
While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
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13
Pour out into a large deep platter.
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14
In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
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15
Preheat the oven to 400*F.
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16
Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
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17
This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
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18
Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
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19
Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
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20
With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
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21
Enjoy!
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22
Note:
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23
You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
