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Polenta Medallions with Artichokes

17/11/2023

Polenta medallions with artichokes are a delicious and rather simple dish to prepare. Here is the recipe.

Ingredients

  • 250 g of cornmeal for polenta
  • 1 L of water
  • Salt, to taste
  • 4 artichokes
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Chopped parsley, to taste
  • Lemon juice
  • Black pepper, to taste
  • Grated Parmesan cheese, to taste (optional)

Preparation

  1. Begin by cleaning the artichokes, removing the outer hard leaves, the tips, and the inner hay. Then cut them into thin wedges and place them in water acidulated with lemon juice to prevent them from blackening.

  2. In a large pan, heat two tablespoons of olive oil and add one clove of garlic. Drain the artichokes and sauté them in the pan for about 5-10 minutes, until they are golden and tender. Add the chopped parsley, pepper, and season with salt. Remove the garlic and set aside.

  3. Bring the water to a boil in a large pot, season with salt, and slowly add the cornmeal, stirring continuously with a whisk to prevent lumps from forming.

  4. Lower the heat and continue to stir with a wooden spoon, cooking the polenta for the time indicated on the package, usually from 30 to 45 minutes depending on the granularity of the flour.

  5. Once ready, pour it onto a slightly moist surface or a tray and spread it with the back of a spoon until you get an even thickness of about 1.5 cm.

  6. Allow the polenta to cool, then use a circular cutter or a glass to cut out medallions.

  7. In a pan, heat the remaining two tablespoons of olive oil with the other clove of garlic. When the garlic is golden, remove it, and sauté the polenta medallions on both sides until they are crispy and golden.

  8. Serve the medallions hot, stacking or accompanying with the previously prepared artichokes and, if desired, sprinkle with grated Parmesan cheese.

Curiosity

Polenta, a very versatile dish in northern Italian cuisine, can be consumed both hot as a side dish or main course, as well as cold, cut into slices or medallions and then grilled or fried. Artichokes, with their slightly bitter taste, pair perfectly with the sweetness of polenta. This dish can be enriched by adding aromatic herbs or cheeses to the artichoke mixture or reinvented by serving the medallions on a bed of mushroom sauce or tomato sauce.