Crispy Polenta Medallions Mozzarella

Crispy polenta medallions are my weeknight answer to fast comfort food that feels special yet needs almost zero prep. Each round gets golden and crisp on the outside while staying so creamy inside with melty mozzarella and a pool of bright tomato sauce. Whether you are feeding a hungry group or just want an easy snacky dinner you will love how these come together.

My family first begged me for these after I made them to use up leftover polenta and now nobody ever lets me buy just one roll at a time

Ingredients

• Pre made traditional Italian polenta rolls: These provide instant creamy texture Plus buying the best quality you can find will give you the creamiest results
• Salt: Essential for drawing out flavor in the polenta and balancing toppings Kosher or flaky salt works best
• Extra virgin olive oil: Adds that toasted note and gives the crust its signature crunch Go for a high quality bottle for the best flavor
• Whole milk mozzarella: Melts gorgeously and makes the medallions feel decadent I like using a ball and slicing for maximum cheese pull
• Plain tomato sauce: Brings acidity to balance all the richness Try a jar without added sugars or use your own simmered simple sauce
• Fresh basil or sautéed kale and red pepper (optional): Recommended for a burst of green and extra nutrition

When I shop for these I always make sure the mozzarella is whole milk for max melt and the tomato sauce tastes good enough to eat out of the jar

Step-by-Step Instructions

Slice and Prep the Polenta:

Carefully slice each polenta roll into twelve even rounds Begin by halving the roll then cut each half in half again until you have twelve Arrange the medallions on a paper towel lined tray Blot the tops with paper towels too to soak up extra moisture This ensures maximum crispiness in the pan Sprinkle all the rounds with salt

Heat the Oven and Skillet:

Place your oven rack on the top slot and heat the oven to five hundred twenty five degrees Let a large skillet preheat over medium for several minutes before adding oil When the skillet is hot pour in a tablespoon of olive oil and turn the heat up to medium high Wait until you see the oil shimmering on the surface but not smoking

Pan Fry the Polenta Medallions:

Working in batches so you do not crowd the pan lay one third of the medallions into the skillet Each should sizzle on contact If not adjust your heat Let the rounds cook undisturbed for about three minutes until they develop a deeply golden crispy crust Flip them using a thin spatula and repeat on the second side Each should show some caramel spots Transfer to a parchment lined baking sheet Do not let them overlap Repeat with remaining medallions adding oil as needed

Broil with Cheese:

After your last batch and while the oven is very hot turn on the broiler to high Place sliced or shredded mozzarella onto each medallion covering most of the top For a pretty look use a glass to punch out cheese rounds Place the tray right under the broiler and watch carefully Broil for about three minutes until the cheese is bubbling and lightly browned Remove immediately as the cheese browns very fast

Serve with Sauce and Garnishes:

Spoon hot tomato sauce onto plates and set three to four medallions over it If you like top with slivered basil or sautéed kale and red pepper for color and nutrition Serve right away for best texture

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Once cool leftover medallions can be stored in an airtight container in the fridge for about three days To reheat place in a hot oven or skillet until the outside crisps up and the cheese melts again Avoid microwaving as it can make the texture stodgy If you prep the sauce or toppings in advance everything comes together in a snap on busy nights

Ingredient Substitutions

You can swap the mozzarella for provolone fontina or even a vegan cheese if needed Any store bought tube of prepared polenta works though soft varieties may not crisp up as well For the sauce tomato passata or even a rustic chunky sauce adds extra body I have also used sautéed spinach when I run out of basil and it works beautifully

Serving Suggestions

These medallions are fantastic as a vegetarian entrée served atop garlicky braised greens Pair them with a bright arugula salad or add a sprinkle of parmesan for more flavor They also make a fun appetizer with small forks at a gathering I sometimes serve them alongside grilled chicken for my heartier eaters

Cultural and Historical Context

Polenta has origins in Northern Italy where it was considered peasant food and traditionally cooked over open fires until creamy Adapting it into these crisped medallions draws from modern Italian American traditions found in cozy trattorias My twist with melty cheese and fresh tomato pays homage to classic Italian flavors with a little weeknight shortcut

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From experience I can say these hit the table fast and rarely see leftovers Every bite reminds me of lazy winter nights when everyone just wants something hot and melty without too much effort

Frequently Asked Questions

→ How do I keep polenta medallions crispy?

Blot excess moisture from the slices and give enough space when frying so they brown instead of steam. Serve promptly after broiling.

→ Can I use homemade polenta instead of pre-made rolls?

Yes, cook your polenta fully, chill it until firm, then cut into rounds before crisping in the skillet.

→ Which type of cheese works best for topping?

Mozzarella slices or shreds are classic, but fontina or provolone also melt beautifully and add flavor variation.

→ What can I serve with polenta medallions?

Pair with tomato sauce, fresh basil, sautéed kale, or even roasted vegetables for added color and nutrients.

→ Is it necessary to use a broiler for the cheese?

The broiler quickly browns and melts the cheese, but you can finish in a hot oven if broiling isn't available.