Il Cucinologo
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Polenta Medallions with Artichokes

17/11/2023

The polenta medallions with artichokes are a delicious and fairly simple dish to prepare. Here is the recipe.

Ingredients

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

Preparation

  1. Start by cleaning the artichokes, removing the tougher outer leaves, the tips, and the inner choke. Then slice them into thin wedges and place them in water acidulated with lemon juice to prevent browning.

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

  3. Bring the water to a boil in a large pot, adjust the salt, and gradually add the cornmeal, stirring continuously with a whisk to avoid lumps.

  4. Lower the heat and continue stirring with a wooden spoon, cooking the polenta for the time indicated on the package, generally 30 to 45 minutes depending on the grain size of the flour.

  5. Once ready, pour it onto a slightly damp surface or tray and spread it with the back of a spoon to obtain a uniform thickness of about 1.5 cm.

  6. Let the polenta cool, then use a round cookie cutter or a glass to cut out medallions.

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

  8. Serve the medallions hot, topped or accompanied by the prepared artichokes and, if desired, sprinkle with grated Parmesan.

Interesting Facts

Polenta, a very versatile dish of northern Italian cuisine, can be enjoyed both hot as a side or main dish, and cold, sliced into wedges or medallions and then grilled or fried. Artichokes, with their slightly bitter flavor, 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 or tomato sauce.