Up until recently, I had never even tried polenta. There’s hardly anything I dislike when it comes to food, so I decided to buy a package and see what comes of it. I developed this tasty little appetizer, which can really be topped with any of your favourite sautéed or roasted vegetables. I’ve also served this as a main meal for my family with a variety of salads, but it works great as a starter for guests.
In case you aren’t familiar with it, is a traditional Italian pudding thickened with cornmeal. This recipe calls for precooked and hardened polenta which you can easily slice into. This is just to make things simpler and quicker. If you have polenta at home, feel free to cook it up the night before and place it in a baking dish so that you can easily slice into it later. Another important note, make sure you are buying organic polenta, as we know corn is genetically modified in over half of the crops in Canada and around 90% in the USA.
What is your favourite way of eating polenta? Baked, Fried, Creamed? I’d love to know!
Crispy Polenta Medallion Recipe
Makes 10 medallions
- 1 package (16 ounce) organic polenta, sliced into 10 medallions (1/2″ thick)
- 15-20 cherry or grape tomatoes, washed, sliced in half
- 1 package cremini mushrooms, washed, and quartered (stems removed)
- 2 large garlic cloves, peeled, sliced in half
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- freshly ground black pepper and sea salt
- 2 teaspoons olive oil
- Preheat oven to 375°F. On a baking sheet, spread out tomatoes, mushrooms, and garlic. Toss with a teaspoon of olive oil, as well as the thyme, oregano, salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting.
- While baking, add a teaspoon of olive oil to a skillet over medium high heat. Add the polenta (about 5 at a time). They need about 5 minutes per side. Cook until crispy on outside. Remove from the pan and repeat with remaining polenta.
- Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms.