Cordon Bleu Polenta: A Delicious Twist on a Classic Dish
Category: Main Course
Servings: 4
A delightful spin on the classic Cordon Bleu, this Cordon Bleu Polenta offers a unique texture and savory flavor, perfect for a satisfying meal. With layers of creamy polenta, delicious prosciutto, and melted Edamer cheese, it’s then battered and fried to crispy perfection, creating a rich and crunchy bite. Whether you’re hosting a special dinner or craving comfort food, this dish is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant polenta flour | 185g |
| Water | 750g |
| Coarse salt | To taste |
| Extra virgin olive oil | 10g |
| Edamer cheese | 150g |
| Cooked ham (prosciutto cotto) | 180g |
| Eggs | 3 |
| Breadcrumbs | 200g |
| Peanut oil (for frying) | 700g |
Instructions:
-
Prepare the Polenta:
Begin by bringing 750g of water to a boil in a saucepan. As the water heats up, add the coarse salt to taste. Once it begins to boil, slowly pour in the instant polenta flour, stirring continuously with a whisk to avoid lumps. Continue stirring until the polenta starts to thicken. -
Cook the Polenta:
Once the polenta thickens, switch to a wooden spoon and keep stirring to ensure the mixture remains smooth and consistent. Allow it to cook for about 3-4 minutes, ensuring it doesn’t stick to the bottom of the pan. -
Set the Polenta:
Lightly grease a tray or dish with a little extra virgin olive oil. Pour the polenta into the tray and spread it evenly with a spatula, smoothing the surface to a uniform thickness. Let it cool and set for about 30 minutes, allowing it to firm up. -
Prepare the Filling:
While the polenta sets, prepare your filling. Slice the Edamer cheese and cooked ham into pieces large enough to fit within each portion of polenta. -
Cut and Stuff the Polenta:
Once the polenta has cooled and firmed up, cut it into squares or rectangles (depending on your preference for size). Place a slice of prosciutto and a slice of Edamer cheese on top of each piece of polenta. Gently fold the edges over to encase the cheese and ham inside, creating a neat parcel. -
Prepare the Breading:
Crack the eggs into a bowl and whisk them well with a fork. In another bowl, place the breadcrumbs. One by one, dip each stuffed polenta parcel into the beaten eggs, ensuring it is fully coated. Then, roll it in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere to the polenta. For an extra crispy coating, repeat the process—dipping back into the egg and breadcrumbs for a second layer. -
Fry the Cordon Bleu Polenta:
Heat the peanut oil in a deep frying pan over medium-high heat. Use a thermometer to check that the oil reaches 160°C (320°F). Carefully drop the breaded polenta parcels into the hot oil, frying a few pieces at a time to prevent overcrowding. Fry each piece for about 2-3 minutes on each side, or until the coating is golden brown and crispy. -
Drain and Serve:
Once the Cordon Bleu Polenta is golden and crispy, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil. -
Serve Hot:
Serve your Cordon Bleu Polenta while hot, enjoying the delicious combination of crunchy exterior, creamy polenta, and melty cheese and ham filling.
This dish pairs perfectly with a light salad, steamed vegetables, or a simple tomato sauce for dipping. Enjoy the crispy goodness and the savory taste of this innovative Cordon Bleu Polenta, ideal for family dinners, special occasions, or any time you want to treat yourself to something extraordinary.
