CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
- Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).
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Samuel Pillay
[email protected]These polenta medallions were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Marque Jeppesen
[email protected]I've made these polenta medallions several times now, and they're always a hit. They're crispy on the outside and creamy on the inside, and the flavor is amazing. I love serving them with a simple tomato sauce and some grilled vegetables.
Yosuf Mia
[email protected]These polenta medallions were easy to make and very delicious. I served them with a mushroom sauce and some roasted vegetables, and it was a hit with my family.
Mannan Kamboh
[email protected]I love polenta, and these medallions were a great way to change it up. They were crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
BASUDEB CHANDRA HOWLDER
[email protected]These polenta medallions were delicious! I served them with a simple tomato sauce and some Parmesan cheese, and it was a hit with my family. I will definitely be making this again.
ejenavi Grace
[email protected]These polenta medallions were a bit bland for my taste. I think I'll add some more herbs and spices next time.
maruf hassan
[email protected]I've made these polenta medallions several times now, and they're always a hit. They're crispy on the outside and creamy on the inside, and the flavor is amazing. I love serving them with a simple tomato sauce and some grilled vegetables.
Asif Buhiya
[email protected]These polenta medallions were easy to make and very delicious. I served them with a mushroom sauce and some roasted vegetables, and it was a hit with my family.
TONY TONY
[email protected]I love polenta, and these medallions were a great way to change it up. They were crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
srity islam
[email protected]These polenta medallions were amazing! The crispy exterior and creamy interior were the perfect combination. I served them with a simple tomato sauce and some Parmesan cheese, and it was a delicious and satisfying meal.
Rehan king2
[email protected]These polenta medallions were a bit too crispy for my taste, but the flavor was good. I think I'll try baking them next time instead of frying them.
Cara Lowe
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The polenta medallions were crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
Din muhammad Rajar
[email protected]These polenta medallions are a great way to use up leftover polenta. They're easy to make and can be served with a variety of toppings.
Paul Olson
[email protected]I've never made polenta before, but this recipe was so easy to follow. The medallions turned out perfectly, and they were so delicious. I will definitely be making this again.
Umair Ahmad fareedi
[email protected]These polenta medallions were a hit! They were crispy on the outside and creamy on the inside, and the flavor was amazing. I served them with a simple tomato sauce and some grilled vegetables, and it was a delicious and satisfying meal.