Crispy Polenta Medallions Mozzarella (Print Version)
# Ingredients:
→ Polenta Base
01 -
2 rolls (510 g each) pre-cooked traditional Italian polenta
02 -
Salt, to taste
→ For Cooking
03 -
4 to 5 tablespoons extra virgin olive oil, divided
→ Topping
04 -
6 slices or 1 cup (100 g) shredded whole milk mozzarella
→ For Serving
05 -
310 ml plain tomato sauce, heated
06 -
Thinly sliced fresh basil leaves or sautéed kale and red pepper (optional)
# Instructions:
01 -
Slice each polenta roll into 12 evenly thick rounds by halving, then further halving each section until 12 pieces are obtained. Place the medallions in a single layer on a paper towel-lined tray and blot their tops to remove excess surface moisture. Season each medallion lightly with salt.
02 -
Set oven shelf to the highest position and preheat oven to 275°C.
03 -
Heat a large skillet on medium for 2 minutes. Add 1 tablespoon olive oil and increase heat to medium-high. Working in batches, add one-third of the medallions, ensuring ample space between each to avoid sticking. Sauté medallions without moving until the undersides are golden and caramelized in spots, about 3 minutes. Flip and cook the opposite side, then transfer medallions to a parchment-lined baking sheet. Repeat with remaining oil and polenta.
04 -
Switch oven to broil on high. Distribute mozzarella evenly over each medallion, ensuring generous coverage. Place the baking sheet directly under the broiler and cook until cheese is melted and lightly browned, approximately 3 minutes. Remove from oven immediately.
05 -
Spoon hot tomato sauce onto serving plates. Arrange 3 to 4 polenta medallions atop the sauce. Garnish with fresh basil or sautéed kale and red pepper if desired.
# Notes:
01 -
Blotting polenta medallions helps achieve a crisp, golden crust when pan-frying.