How to prepare polenta medallions
Step 1
In a large saucepan, bring 500ml of cold water to the boil with a generous pinch of salt, then pour in the cornflour1, stirring constantly with a whisk to avoid lumps forming.
step 2
Cook the polenta for the time indicated on the packet, stirring constantly, until it is soft and creamy.
step 3
Then turn off the stove, immediately place the polenta on a baking tray lightly greased with oil and spread it out while still hot to a thickness of about 2 cm.3.
Step 4
Using a cookie cutter with a diameter of 6-8 cm, cut out lots of slices4.
Step 5
Cover the edges with a slice of bacon5.
Step 6
Arrange the medallions on a baking tray lined with baking paper and spread the chopped Emmental cheese on the surface.6and place in the oven at 200°C for about 20 minutes.
Step 7
Once the cooking time is up, remove the polenta medallions from the oven and place them on a serving plate. Season with freshly ground pepper and a few rosemary sprigs7, bring to the table and serve.
Advice
Also perfect as a recycling idea to collect the leftover polenta from the night before in the fridge, the medallions can be packaged according to your taste with a variety of ingredients.
If you want, you can replace the bacon with bacon or cured ham and then add diced pumpkin cooked in a pan or a crumbled sausage. Or you can give the whole thing a sour note by using Asiago, Taleggio, Scamorza, Provola or other stretched curds instead of Emmental .< ai=5> a>
If you don’t like pepper, you can leave it out during preparation. Instead of rosemary, you can opt for sage, peeled thyme or marjoram. Those who prefer can also try a sauce version and, before putting it in the oven, complete the slices with a spoonful of meat sauce and mozzarella, well drained of the whey.
storage
The polenta medallions should be eaten immediately while still boiling hot . The slices without filling can be kept in the refrigerator for a maximum of 1 day , in an airtight container or covered with cling film.
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