Ingredients
Corn flour for instant cooking of polenta
125 gr
Emmental
100 gr
Firm bacon
12 slices
Rosemary
q.b.
Baby
q.b.
sale
q.b.
You need it too
Extra virgin olive oil
q.b.
Polenta medallions are delicious little stuffed and oven-cooked slices, ideal as a snack, at the start of a lunch or dinner with friends or offered as an aperitif along with other tasty appetizers. A lighter version of the classic fried polenta chips, quick and easy to prepare with corn flour, bacon slices and grated cheese.
To prepare them at home, simply cook the polenta for the time indicated on the packet and spread it while it is still hot on a baking sheet, lightly grease it with oil and then, with the help of a pastry cutter, cut out lots of circles with a diameter of about 8 cm.
After wrapping the medallions with the bacon and placing them on a baking sheet lined with baking paper, all you have to do is season them on the surface with the seasoning.
Cut the rosemary into cubes and then bake at 200 °C for about 20 minutes: the result will be tasty, stringy croutons that can be seasoned while still hot. Season with freshly ground pepper and then garnish with a few sprigs of Emmental cheese.
Also excellent for a party buffet or for an evening with gluten-intolerant guests, the polenta medallions are easy to prepare in advance and then grilled in the oven just before serving. However, if you have time, we recommend opting for a polenta taragna or wholemeal , cooking slowly over low heat, stirring constantly with a wooden ladle.
Find out how to prepare polenta medallions by following the step-by-step instructions and advice. If you love recipes with polenta, also try polenta and sausage and the polenta tart with mushrooms or try the grilled polenta.
How to prepare polenta medallions
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