Cheesy Zombie Dippers
Crispy polenta bites are deadly delicious dipped into pasta sauce.
Serving Size:
14
Active Time:
15 min.
Total Time:
20 min.
Ingredients
- ½ cup dry breadcrumbs
- ¼ cup grated Parmesan
- 1 (18 oz.) tube prepared polenta
- 4 Tbs. oil
- ⅓ cup shredded mozzarella cheese
- Ketchup
- 28 black peppercorns
- 1 cup tomato pasta sauce, warmed
Instructions
- Heat oven to 350°F. Line baking sheet with parchment paper. In bowl, mix breadcrumbs and Parmesan. Cut polenta into 14 (3½”x1″) pieces; coat in breadcrumb mixture.
- In skillet, heat 2 Tbs. oil over medium heat. Add half of polenta pieces; cook, turning once, until golden, about 2 min. per side. Repeat with remaining oil and polenta. Transfer to baking sheet. For hair, dividing evenly, sprinkle mozzarella over one end of each polenta piece. Bake until cheese melts, about 2 min. For eyes and mouth, transfer ketchup to plastic sandwich bag; snip tiny hole in one corner; pipe on polenta. If desired, add peppercorns for pupils. Serve with pasta sauce.
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