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).
More about "crispy polenta rounds with chilies and goat cheese recipes"
POLENTA NAPOLEONS WITH TOMATO VEGETABLE RAGOUT - THE FIG TREE
From thefigtreeblog.com
APPETIZER RECIPE: HERBED GOAT CHEESE POLENTA BITES
From thekitchn.com
TOASTED POLENTA ROUNDS (AIR FRYER OR OVEN) - BEAUTIFUL …
From beautifulingredient.com
CRISPY POLENTA APPETIZER ROUNDS – CHEF VEERA
From chefveera.com
CRISPY POLENTA APPETIZER ROUNDS - CHEFVEERA.COM
From chefveera.com
CRISPY POLENTA STACKS - A CEDAR SPOON
From acedarspoon.com
CREAMY MUSHROOMS WITH GOAT CHEESE POLENTA - THE PIONEER WOMAN
From thepioneerwoman.com
CRISPY POLENTA TRIANGLES WITH HERBED GOAT CHEESE
From americastestkitchen.com
CRISPY POLENTA WITH GOAT CHEESE, ROASTED TOMATO AND …
From simplybeautifuleating.com
POLENTA ROUNDS - LIFE IN THE BOAT
From lifeintheboat.com
POLENTA BITES (BAKED OR AIR FRIED) - TOASTER OVEN LOVE
From toasterovenlove.com
POLENTA ROUNDS WITH WARM GOAT CHEESE – FLEXITARIAN …
From flexitariankitchen.com
22 EASY RECIPES THAT USE POLENTA TUBES
THE BEST POLENTA APPETIZERS - CHEF VEERA
From chefveera.com
10 BEST POLENTA WITH GOAT CHEESE RECIPES - YUMMLY
From yummly.com
CRISPY POLENTA BITES WITH JAMMY TOMATO TOPPER
From allrecipes.com
10-MINUTE FRIED POLENTA WITH GOAT CHEESE AND HONEY
From whitekitchenredwine.com
CRISPY POLENTA WITH CHEESE - QUICK AND EASY RECIPE
From thechiappas.com
POLENTA PIZZAS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
35+ HEARTY BEETROOT DINNER RECIPES TO TRY TONIGHT – CHEFSBLISS
From chefsbliss.com
CRISPY POLENTA ROUNDS WITH CHILIES AND GOAT CHEESE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love