Crispy Polenta Medallions with Smoked Scamorza and Pancetta

Polenta Medallions
Category: Appetizer
Servings: 4

Ingredients

Instructions

1. To begin preparing the polenta medallions, start by filling a high-sided pot with 750g of water and heat it over low heat. Once the water begins to boil, add salt to taste.

2. Slowly sprinkle the instant polenta flour into the boiling water, stirring constantly with a whisk to prevent any lumps from forming. Continue to cook over low heat for approximately 8 minutes, stirring with a wooden spoon to ensure a smooth, creamy consistency.

3. After 8 minutes of cooking, turn off the heat, allowing the mixture to firm up slightly. The polenta should have thickened to a consistency of about 2 cm in thickness, forming a 20×20 cm square.

4. Cover the polenta with plastic wrap and set it aside to cool and firm up completely. Once the polenta has set, use a 7 cm diameter cookie cutter to cut out 4 round discs.

5. Place the polenta discs onto a cutting board, and then transfer them to a baking sheet lined with parchment paper.

6. Top each polenta disc with two slices of smoked scamorza cheese, ensuring the cheese melts evenly during the next step.

7. Preheat your oven to 180°C (350°F) and bake the polenta medallions for about 10 minutes, or until the cheese is melted and slightly golden.

8. Once cooked, remove the medallions from the oven and serve them hot. The polenta medallions make for a delightful appetizer, perfect for any occasion!

Enjoy the savory taste of crispy, cheesy polenta medallions, combining the rich flavors of smoked pancetta and scamorza for a truly irresistible dish.

These Polenta Medallions are a perfect choice for your next gathering, offering a warm, comforting flavor and a crispy texture that pairs wonderfully with the melting scamorza cheese. Whether served on their own or as part of a larger antipasto spread, they are sure to be a hit at your dinner table!