INGREDIENTS
2 2/3 cups
unsalted chicken stock (such as Swanson)
1/2 tsp
dry mustard
2/3 cup
dry polenta
1 oz
fresh Parmesan cheese, grated (about 1/4 cup)
2 tbsp
chopped fresh oregano
1/2 tsp
salt, divided
1 cup
panko (Japanese breadcrumbs)
1 tsp
dried thyme
1/2 tsp
dried rubbed sage
1/4 tsp
celery seeds
1/4 tsp
ground red pepper
2 tbsp
water
1
large egg, lightly beaten
2 1/4 oz
all-purpose flour (about 1/2 cup)
4
tilapia fillets
Cooking spray
4
lemon wedges