A Very Merry Christmas Italian Recipe : Polenta Medallions with Spinach and Cheese Fondue…
Today I propose a different way to eat polenta, polenta medallions with spinach and taleggio cheese fondue, a recipe from a good 5 years ago but which I remade yesterday taking new photos!
Eh yes, when winter comes you can’t do without those dishes, let’s say“ substantial”, of substance in short, like polenta medallions, which I love in all ways, fried, as a first course, concia, etc.
Ingredients :
- 300g (10.5 oz) coarse cornmeal (polenta)
- 200g (7 oz) frozen spinach
- 1 pinch of garlic
- 80g (2.8 oz) Grana Padano DOP cheese
- Milk, as needed
- 300g (10.5 oz) Taleggio cheese
- Salt, to taste
- Black pepper, to taste
- Nutmeg, to taste
- Extra virgin olive oil, as needed
- Butter, for gratin (as needed)
A Very Merry Christmas Italian Recipe : Polenta Medallions with Spinach and Cheese Fondue:
How to prepare A Very Merry Christmas Italian Recipe:
- Brown the spinach with oil and a clove of garlic for flavor. Shred them with scissors so they are fine, add the nutmeg and black pepper .
- Put about 2 L of water in a pot, add the cornmeal before the water comes to a boil, stirring with a whisk. Keep stirring for about 20 minutes and add salt, (I use a nonstick pot and don’t stand stirring all the time ), then cover with lid and let it finish cooking like this, stirring occasionally. (It will be ready when it pulls away from the sides of the pot).
- Stir, the spinach to the ready and still hot polenta, add the parmesan cheese, place on a baking sheet of greased baking paper with oil and pour in the mixture, cover with more oiled baking paper and level with a rolling pin to the height of 1 cm.
- When the polenta is cold, with a stencil cut out medallions that you will arrange in a buttered baking dish, sprinkle with parmesan cheese and butter flakes. Bake au gratin at 200°C (400°F) for about 15-20 minutes.
- In the meantime, heat the milk and add the taleggio cheese cut into small pieces, turn off the stove and stir, so that the cheese melts slowly; if necessary turn the stove back on to a very low flame, then turn it off again, it is important that the temperature does not rise otherwise the fondue will not come out nice and velvety smooth.
Bon Appétit!
