Crispy Polenta Squares

from Taste of Home's "Healthy Cooking"

Crispy Polenta Squares: serves 9 ( 3 points)

4 c. water
1/2 c. chopped sundried tomatoes ( not packed in oil)
1 tsp. salt
1 tsp. dried minced onion
1 tsp. garlic powder
1 c. cornmeal
1/2 c. grated Parmesan cheese
1/2 tsp. dried oregano
1 egg
1/4 c. skim milk
1/2 c. seasoned dry breadcrumbs
1 T. olive oil
9 T. FF sour cream ( if desired)

In a large heavy saucepan, bring water, tomatoes, salt, onion and garlic to a boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in the cheese and oregano. Sorean in a 9" square pan coated with cooking spray. Cool to room temperature.
Cut into 9 squares. In a shallow bowl, whisk egg and milk. In another bowl, place bread crumbs. Dip polenta in egg mixture, then coat in bread crumbs.
In a large nonstick skillet coated with cooking spray, cook polenta in oil for 1-2 minutes per side or until golden brown. Serve with sour cream if desired.