Polenta medallions

Name: Polenta medallions
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Ingredients: Instant flour for polenta 7 oz; Water 3 cups; Fine salt to taste; Extra virgin olive oil ¾ tbsp; Smoked pancetta 2 oz; Smoked scamorza cheese 4 oz

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238

Calories per serving

Energy Kcal 238
Carbohydrates g 19.2
of which sugars g 0.7
Protein g 10.7
Fats g 13.1
of which saturated fat g 5.4
Fiber g 0.7
Cholesterol mg 35
Sodium mg 662

Difficulty: Easy
Prep time: 15 min
Cook time: 13 min
Serving: 4 people
Cost: Low
Note EDITOR’S NOTE: the quantities given in the video and the illustrated recipe will make 4 polenta medallions. Setting time is 30 minutes.

PRESENTATION

Polenta has always been associated with appetizing and delicious pairings such as sausage and cheese – bold flavors in other words! You can expect no less from our recipe for polenta medallions: soft discs of polenta wrapped in delicious strips of bacon and topped with a layer of string cheese. Baking them in an oven will make them a tad less calorific than the fried version of polenta chips! These appetizing, hearty, flavor-packed morsels make an ideal appetizer or second course. They are a delicious and sophisticated alternative to the more traditional dish of polenta with cheese and undoubtedly more appealing!

INGREDIENTS
Ingredients for 4 medallions: Instant flour for polenta 7 oz (185 g); Water 3 cups (750 g); Fine salt to taste; Extra virgin olive oil ¾ tbsp (10 g); Smoked pancetta 2 oz (60 g); Smoked scamorza cheese 4 oz (100 g)

Preparation

How to prepare Polenta medallions

To prepare the polenta medallions, first fill a deep saucepan with 3 cups (750 g) of water and set over low heat. When the water boils, add salt 1 and pour in approximately ¾ tbsp (10 g) of olive oil 2, then add the polenta flour slowly, beating all the time 3.

Cook over low heat for 8 minutes, continuing to stir with a spoon to prevent lumps 4 from forming. After the end of the cooking time, turn off the heat 5 and pour the polenta into an oiled baking dish. Spread the polenta with a spatula 6, but do not cover the entire base of the dish.

You should create a layer approximately 1 inch (2 cm) thick and the resulting square should be 8x8 inches (20x20 cm) 7. Cover with plastic wrap 8 and place in the refrigerator to set for 30 minutes. After this resting time, cut the scamorza cheese into rounds, aiming to obtain 8 slices, each measuring approximately 3 inches (7 cm) in diameter 9.

Take the polenta out of the refrigerator (it will have set in the meantime) and cut out 4 discs 10 using a 3-inch (7 cm) food ring mold. Place the discs on a cutting board 11 and wrap each one in two slices of smoked pancetta so that the edges are well covered 12. Transfer the discs one by one to a baking sheet lined with parchment paper.

Lay two slices of scamorza cheese on top of each of the resulting medallions 13 and broil for 5 minutes or long enough for the scamorza to melt 14. When cooked, take the polenta medallions out of the oven, and serve hot 15!

Storage

We recommend eating the polenta medallions right away. Alternatively, you can store the polenta discs on their own (without the bacon and scamorza cheese) for 2-3 days covered with plastic wrap.