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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ObaidullahNSARi Obaidullah
[email protected]I had trouble getting the polenta medallions to hold together. I think I may have used too much water.
Zia Ur Rahman Awan
[email protected]The polenta medallions were a bit too salty for my taste.
William Moreno
[email protected]These polenta medallions were a bit too dry for my taste. I think I would have liked them better with a more creamy sauce.
Oskar Kobeluszczyk
[email protected]I'm always looking for new ways to cook polenta and these medallions were a great find. They were easy to make and turned out delicious.
MD Ashokur Raham Shahin
[email protected]I made these polenta medallions for a brunch party and they were a big hit. They were easy to make and everyone loved them.
ALIGANYIRA MASTERSON
[email protected]These polenta medallions were a great way to use up leftover polenta. They were easy to make and turned out crispy and delicious.
Angle Dust
[email protected]I had trouble getting the polenta medallions to crisp up. I think I may have used too much oil.
Be_quiet_Loser
[email protected]The polenta medallions were a bit too oily for my liking.
Bina Lamichhane
[email protected]These polenta medallions were a bit bland for my taste. I think I would have liked them better with a more flavorful sauce.
ramedupe kewagamang
[email protected]I've made this recipe several times and it always turns out great. The polenta medallions are crispy and flavorful and the sauce is delicious. I highly recommend this recipe.
Reggie Hawkins
[email protected]These polenta medallions were easy to make and turned out great! I served them with a mushroom sauce and they were a hit.
Nadia
[email protected]Yum! I love polenta, and these medallions were a great way to change it up. The crispy crust was perfect and the polenta was creamy and flavorful. I will definitely be making these again.
Nickalett Rae Spoor
[email protected]I followed the recipe exactly and the polenta medallions turned out perfectly. They were crispy and golden brown on the outside and creamy and cheesy on the inside. I served them with a simple tomato sauce and they were delicious.
Md Eomn
[email protected]These polenta medallions were a hit at my dinner party! They were crispy on the outside and creamy on the inside, and the flavor was amazing. I will definitely be making these again.