Best 4 Crispy Polenta Medallions With Turkey Sausage And Caramelized On Recipes

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**Crispy Polenta Medallions with Turkey Sausage and Caramelized Onions: A Flavorful Fusion of Textures and Tastes**

Indulge in a culinary delight that tantalizes your taste buds with every bite - crispy polenta medallions, succulent turkey sausage, and the irresistible sweetness of caramelized onions. This delectable dish is a harmonious blend of flavors and textures, sure to be a hit at your next gathering. Whether you're a seasoned chef or just starting your culinary journey, this recipe offers a perfect balance of ease and sophistication. Embark on a taste adventure as we guide you through the steps of creating this unforgettable dish, complete with variations and serving suggestions to cater to your preferences. Discover the art of crafting crispy polenta medallions, mastering the caramelization of onions to achieve that perfect golden-brown hue, and cooking turkey sausage to juicy perfection. Let your kitchen become a symphony of flavors as you prepare this dish that is not only delicious but also a feast for the eyes.

Here are our top 4 tried and tested recipes!

CRISPY POLENTA MEDALLIONS WITH TURKEY SAUSAGE AND CARAMELIZED ON



Crispy Polenta Medallions With Turkey Sausage and Caramelized On image

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

1 (16 ounce) package fat free polenta, cut into 12 slices
4 sweet Italian turkey sausage links, sliced into quarters lengthwise
1 red bell pepper, cut into strips
1 onion, sliced, preferably a sweet variety
1/4 cup honey
4 plum tomatoes, cut into eighths
2 tablespoons parsley, fresh chopped
2 tablespoons oregano, fresh chopped
1/2 cup tomato sauce
salt
pepper

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



Crispy Polenta Medallions image

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

1 recipe Soft Anson Mills Polenta
2 to 3 tablespoons olive oil, as needed
Blue cheese or gorgonzola (about 1 ounce)
Romesco Sauce (about 1/4 cup)
Marinara Sauce (about 1/4 cup)
Green Pipian (about 1/4 cup)

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



Crispy Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Extra-virgin olive oil, for pan
Coarse salt
1 1/3 cups polenta (about 9 ounces)
All-purpose flour, for dusting
7 cups sunflower oil, for frying
Sea salt, for serving

Steps:

  • Brush a small rimmed baking sheet with olive oil; set aside. In a large pot, bring 6 cups water to a boil over high heat; season with salt. Slowly whisk in polenta, and cook, partially covered, and stirring every 4 to 5 minutes, over medium-low heat until it begins to thicken, 30 to 35 minutes. Remove from heat.
  • Carefully pour polenta onto prepared baking sheet, spreading it out to an even thickness. Let cool, and tear into 1-inch pieces; lightly dust with flour.
  • Line a baking sheet with paper towels; set aside. Meanwhile, heat sunflower oil in a large heavy-bottomed pot until it registers 350 degrees on a deep-fry thermometer. Using a slotted spoon, carefully add polenta in batches while maintaining the temperature of the oil. Cook until crispy, about 4 minutes. Transfer to prepared baking sheet to drain. Serve immediately seasoned with sea salt.

SAVORY CRISPY POLENTA



Savory Crispy Polenta image

Make and share this Savory Crispy Polenta recipe from Food.com.

Provided by BigShotsMom

Categories     Low Protein

Time 59m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 8

4 cups sweet onions, coarsely chopped
2 cups water
1 cup yellow cornmeal
1/2 cup mexican mix grated cheese
1/2 teaspoon salt
3 -4 tablespoons olive oil
fresh ground black pepper
red pepper flakes (to taste)

Steps:

  • Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
  • Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
  • Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
  • Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
  • Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
  • Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
  • Allow to sit for 10 minutes to set, then cut into servings.

Tips:

  • To achieve perfectly golden and crispy polenta medallions, ensure that the polenta mixture is adequately seasoned and cooked until firm. Once cooled, slice the polenta into medallions of desired thickness.
  • For a flavorful and juicy turkey sausage, opt for high-quality sausage links, preferably from a reputable brand. If using frozen sausage, make sure to thaw it thoroughly before cooking.
  • When caramelizing onions, use thinly sliced onions and cook them over low heat with a generous amount of butter. This allows the onions to caramelize slowly and develop a rich, sweet flavor.
  • For a tangy and flavorful dressing, combine mayonnaise, Dijon mustard, honey, and lemon juice. Adjust the proportions to achieve your preferred balance of flavors.
  • To assemble the crispy polenta medallions, pan-fry them until golden brown and crispy. Top each medallion with a flavorful turkey sausage patty, caramelized onions, and a drizzle of tangy dressing.

Conclusion:

In conclusion, this culinary journey offers an exquisite and versatile recipe that combines crispy polenta medallions, flavorful turkey sausage, caramelized onions, and a zesty dressing. By following the tips and techniques provided, you can create a delightful dish that tantalizes the taste buds and leaves you yearning for more. Whether you're hosting a brunch, preparing a weeknight dinner, or catering to special dietary needs, this recipe is guaranteed to impress your palate and become a staple in your culinary repertoire. Indulge in the crispy texture of the polenta, the savory taste of the turkey sausage, the sweetness of the caramelized onions, and the tangy dressing, all coming together in perfect harmony. Enjoy the satisfaction of creating a dish that nourishes both your body and soul, and embrace the culinary delights that await you in this remarkable recipe.

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