Polenta Medallions

Polenta medallions are an interesting dish that can be adapted in many ways. Traditionally, polenta is a dish from Northern Italy and can be served as a side dish or as a base for other ingredients. Here’s a simple recipe for preparing polenta medallions.

Ingredients

• 250 g of instant polenta
• 1 L of water
• Salt, to taste
• Butter, to taste (optional)
• Grated cheese (Parmesan or Pecorino), as desired (optional)
• Aromatic herbs (such as rosemary or thyme), as desired (optional)
• Extra virgin olive oil, for frying

Preparation

1. Bring the water to a boil in a medium-sized pot, and add some salt.
2. Slowly pour in the polenta, stirring continuously with a whisk to prevent lumps from forming.
3. Continue to cook according to the instructions on the package (usually between 5 and 8 minutes), until the polenta becomes thick.
4. Remove the polenta from the heat. If desired, you can add butter and grated cheese for a richer taste.
5. Pour the polenta onto a wet work surface or a tray and spread it to about 1-2 cm in height. Let it cool completely.
6. Once it has cooled, use a round cookie cutter to form medallions.
7. Heat some extra virgin olive oil in a pan and fry the medallions on both sides until they are golden and crispy.
8. If you wish, you can garnish with fresh aromatic herbs for an extra touch of flavor.

You can serve the polenta medallions as an appetizer or as a side dish, or use them as a base for other preparations, such as a mushroom stew or a meat sauce.

Curiosity

Once cooked, polenta lends itself to being shaped into different forms. The tradition of cutting polenta into medallions stems from the need to create elegant and easy-to-serve portions. Moreover, polenta that is cooled and then grilled or fried acquires a unique texture, with a crunchy exterior and a soft, warm interior.