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 or as a base for other ingredients. Here is a simple recipe to prepare polenta medallions.

Ingredients

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

Preparation

1. Bring the water to a boil in a medium-sized pot and add salt.
2. Pour in the polenta in a steady stream, whisking continuously to avoid lumps.
3. Continue cooking according to the package instructions (usually 5 to 8 minutes), until the polenta thickens.
4. Remove the polenta from the heat. If desired, add butter and grated cheese for a richer flavor.
5. Pour the polenta onto a damp work surface or into a tray and spread it to a thickness of about 1-2 cm. Let it cool completely.
6. Once cooled, use a round cookie cutter to form medallions.
7. Heat extra virgin olive oil in a pan and fry the medallions on both sides until golden and crispy.
8. If desired, 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.

Fun Fact

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