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This delicious dish has a typical component of Italy, polenta, although it is also consumed in the rest of the world. We usually eat it as “porridge”, but it can also be served fried or grilled, as in the case of these polenta medallions with avocado and yogurt sauce.
Preparing polenta is easy. We generally use the yellow cornmeal, but if you want and find some buckwheat or a mixture of both cereals, you can try. Keep in mind that to make the medallions you will have to wait for it to cool.
The dish can be served as a starter or as a second course, depending on the number of servings. They can also be used as a filling for tacos or pita bread.
Ingredients for 6 units:
- Polenta 75 g
- Milk or vegetable drink 180 ml
- Mineral water or broth 160 ml
- Extra virgin olive oil 5 ml
- Salt 2 g
- Provencal herbs to taste
- Ground black pepper
- Grated cheese 10
- Ripe avocado ½ (or a small one)
- Natural Greek yogurt (adjust quantity to taste) 40 ml
- Lemon juice 10 ml
- Granulated garlic to taste
- Fresh parsley to taste, chopped
- Chopped pear tomato without seeds 1
- Salt to taste (for the sauce)
This dish needs a preparation that will take you 10 minutes, a cooking of 20 minutes and then you have to let it rest for another 30 minutes.
Prepare the polenta following the directions on the package, or using the liquid proportions indicated in the recipe.
In a bowl, mix the milk, the water or broth and the oil, and add a pinch of salt and some aromatic herbs to taste.
Then bring to a boil, add the polenta and cook over low heat, stirring constantly, until cooked.
Season with salt and pepper and add the cheese, stirring to melt.
Then, put the polenta in a rectangular mold (the smaller, the thicker the medallions will be), lined with parchment paper.
Let cool completely to room temperature. With the help of a glass or a round cutter, remove the medallions.
Heat a frying pan or non-stick griddle with a little oil and cook the medallions on both sides, until golden brown to taste.
For the sauce, mash the avocado well and mix well with the rest of the ingredients.
Serve the medallions with chopped tomato and the sauce on the side as a garnish.