Best 3 Crispy Polenta Medallions Recipes
Crispy polenta medallions are a delightful and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made from cornmeal, these medallions are crispy on the outside and creamy on the inside, with a slightly nutty flavor. They can be served with a variety of toppings and sauces, making them a perfect option for any occasion.
This article provides three delicious recipes for crispy polenta medallions, each with its own unique flavor profile. The first recipe is for classic crispy polenta medallions, made with simple ingredients like cornmeal, water, and salt. The second recipe adds a burst of flavor with roasted red peppers and Parmesan cheese. The third recipe takes a Mexican twist with the addition of black beans, corn, and salsa.
No matter which recipe you choose, you're sure to enjoy these crispy polenta medallions. They're easy to make and can be tailored to your own taste preferences. So gather your ingredients and let's get cooking!
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).
CRISPY POLENTA MEDALLIONS WITH TURKEY SAUSAGE AND CARAMELIZED ON
Up until a few months ago, I never tried Polenta. I was kind of scared of it to be honest, but since we've been into healthy cooking lately I thought I'd take the plunge when I saw a tube of fat-free Polenta at Fresh 'n Easy one afternoon...and I was feeling gutsy. I developed this yummy recipe
Provided by Melanie B.
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drizzle about the Honey on each side of the Polenta. Season with some salt and pepper.
- Cook the Polenta on a grill pan at medium-high heat with a little olive oil or non-stick cooking spray. It needs about 4-5 minutes per side. Avoid moving around too much as to create pretty grill marks. Cook until crispy on outside and pull off of the pan. Add the sausages and cook until browned, about 2 minutes each side.
- In a separate saute pan, caramelize the onions at medium high heat with a little olive oil. Season. Add Peppers and Tomatoes. Season again and cook until softened. Add the oregano and marinara sauce. Cook until all ingredients are cooked through.
- Place Polenta medallions on 4 plates. Top with sausage slices. Add 1/4 of the onion, pepper, and tomato mixture to each plate. Arrange to look pretty. Top with a sprinkle of fresh chopped Parsley.
- Enjoy!
Nutrition Facts : Calories 517.4, Fat 4.5, SaturatedFat 0.7, Sodium 206.7, Carbohydrate 114.3, Fiber 10.8, Sugar 23.5, Protein 10.9
CRISPY POLENTA MEDALLIONS WITH ROASTED TOMATOES & MUSHROOMS
Steps:
- Preheat oven to 375°F. On a baking sheet, spread out tomatoes, mushrooms, and garlic. Toss with a teaspoon of olive oil, as well as the thyme, oregano, salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting. While baking, add a teaspoon of olive oil to a skillet over medium high heat. Add the polenta (about 5 at a time). They need about 5 minutes per side. Cook until crispy on outside. Remove from the pan and repeat with remaining polenta. Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms. Enjoy!
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your polenta medallions.
- Make sure the polenta is cooked through before frying. Otherwise, the medallions will be mushy and fall apart.
- Use a non-stick skillet or a well-seasoned cast iron skillet. This will help prevent the medallions from sticking.
- Fry the medallions over medium heat. If the heat is too high, the medallions will burn before they have a chance to cook through.
- Flip the medallions carefully. Use a spatula to gently flip the medallions so that they don't break apart.
- Serve the medallions hot with your favorite toppings. Some popular toppings include marinara sauce, pesto, or roasted vegetables.
Conclusion:
Crispy polenta medallions are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a little practice, you can make perfect polenta medallions every time. So what are you waiting for? Give this recipe a try today!
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