3 cups milk
1 cup water
11⁄2 cups instant polenta
Salt and freshly ground black pepper
1⁄2 cup mascarpone cheese
1 cup grated parmesan cheese
2 teaspoons dried rosemary
Nonstick cooking spray
11⁄2 cups all-purpose flour
3 large eggs
1⁄4 cup cold water
3 cups seasoned Italian bread crumbs
4 to 5 cups Canola oil
1 pound mozzarella cheese, sliced 1⁄4 inch thick
Directions
1. Heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta and salt and pepper to taste. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed. Remove from heat and stir in the mascarpone, 1⁄2 cup parmesan cheese, and the rosemary.
2. Coat a sheet pan that has a rim with nonstick cooking spray. Add the polenta to the sheet pan and spread out evenly with a spatula. Cover with clear wrap and place in refrigerator until polenta is firm, about 2 to 3 hours or overnight.
3. Remove from refrigerator, and cut polenta into 4 x 4 inch squares.
4. In a shallow bowl, add the flour. In a second bowl, beat the eggs and water to make an egg wash. Finally, in a third bowl, add the bread crumbs. Dredge the polenta squares in the flour, then in the egg wash and finally in the bread crumbs.
5. In a large skillet, preheat olive oil to 350°F, add the polenta squares one at a time to avoid overcrowding and cook until golden brown; drain on paper towels. Transfer to ovenproof dishes, top with sliced mozzarella, grated parmesan cheese, and tomato basil sauce. Bake for 5 to 7 minutes or until cheese has melted.
http://hamptons-magazine.com/dining/articles/good-day-new-york-rosanna-scotto-shares-family-italian-recipes