{"id":3282,"date":"2023-07-28T08:36:22","date_gmt":"2023-07-28T06:36:22","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3282"},"modified":"2024-06-20T11:47:30","modified_gmt":"2024-06-20T09:47:30","slug":"polenta-medallion-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/28\/polenta-medallion-in-tomato-sauce\/","title":{"rendered":"POLENTA MEDALLION IN TOMATO SAUCE"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 5 min<\/div><\/li>
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    Cooking time – 35 min<\/div><\/li>
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    Difficulty – easy<\/p>\n<\/div><\/li>

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    Servings – serves 4-5<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 1,5 litre water<\/li>\n
      • 2 garlic cloves (fresh or Cannamela’s)<\/span><\/li>\n
      • 1 tbsp. butter<\/li>\n
      • 350 g Polenta Valsugana instant corn flour<\/span><\/li>\n
      • 4 tbsp. Filippo Berio extra virgin olive oil<\/span><\/li>\n
      • 50 g grated Parmareggio Parmigiano Reggiano<\/span><\/li>\n
      • 600 g Cirio chopped tomatoes<\/span><\/li>\n
      • salt<\/span><\/li>\n
      • >> Our wine selections:<\/li>\n
      • Vernaccia di San Gimignano La Gentilesca DOCG<\/span><\/li>\n
      • OR: Astraio Viognier Maremma Toscana DOC<\/span><\/li>\n
      • OR: Dolcetto Monferrato DOC<\/li>\n
      • OR: Sangiovese DOC Maremma Toscana<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. First prepare the sauce: in a frying pan, warm up the oil with the garlic cloves, then add the chopped tomatoes. Add a pinch of salt and cook for about 15\/20 minutes. Season with salt.<\/li>\n
          2. In a pan, bring the salted water to a boil.<\/li>\n
          3. Add the Polenta flour little by little, carefully stirring with a whisk in order to avoid lumps.<\/li>\n
          4. Cook for about 8 minutes, stirring continuously to prevent the flour sticking in the pan.<\/li>\n
          5. Add the butter and stir well.<\/li>\n
          6. Serve the Polenta in individual bowls, dressing it with the tomato sauce and a nice sprinkle of Parmigiano Reggiano cheese.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              If you want to make the medallions, wait until the Polenta gets firmer, then slice it and grill it on a non-stick griddle.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                Serving suggestion<\/h3>\n

                Polenta tastes great accompanied by almost any kind of stew, be it meat-, fish- or vegetable-based. It makes a perfect pairing with mushrooms too!<\/p>\n

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                  Wine selection<\/h3>\n

                  Vernaccia di San Gimignano La Gentilesca DOCG,\u00a0Astraio Viognier Maremma Toscana DOC,\u00a0Dolcetto Monferrato DOC or\u00a0Sangiovese DOC Maremma Toscana.<\/p>\n

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                    Family tip<\/h3>\n

                    If you are in a hurry and have no time to cook the Polenta, try out the ready-to-serve Polenta Valsugana! Available in 500 and 1200 g packages. The only thing you’ll need to do is warm up the dish!<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      Polenta<\/strong>\u00a0is one of the most famous – and yummy – dishes of\u00a0northern Italian<\/strong>\u00a0culinary tradition: made up of\u00a0finely ground corn<\/strong>, it makes a very\u00a0hearty<\/strong>\u00a0meal, an extraordinary comfort food that is particularly loved in mountain areas. It is best enjoyed in\u00a0autumn<\/strong>\/winter<\/strong>, when temperatures are low, but it can also be cooked during warmer seasons, you just need to avoid heavy dressings like cheese fondue or such! Try pan-frying it with\u00a0garlic slices<\/strong>, pepper, salt and\u00a0stale bread<\/strong>, as you would do with an omelette: the result is just\u00a0amazing<\/strong>!<\/p>\n

                      \u00a0<\/strong><\/p>\n

                      <\/div>\n

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