Polenta Cordon Bleu are an appetizing main course and a great alternative to the classic chicken cordon bleu. For this recipe, you will need corn polenta, spread in a thin layer, from which to cut discs. I stuffed two polenta discs with ham and mozzarella. Then I dipped them in eggs and breadcrumbs and baked them in the oven. Crispy with a gooey filling, these cordon bleu will be gone in a flash!
For more recipes, check out the collection Recipes with Polenta
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven
Ingredients
- 8.8 oz polenta
- 3.5 oz ham (sliced)
- 1.75 oz mozzarella
- 1 egg
- 3.5 oz breadcrumbs
- to taste extra virgin olive oil
Tools
- Steel Pastry Cutter
Steps
To make the polenta cordon bleu, prepare the polenta: in a large pot, bring salted water to a boil, then add the flour gradually and a drizzle of oil, whisking to prevent lumps.
Continue cooking the polenta for about 40 minutes on a low flame, stirring constantly to prevent it from sticking, until you get a thick and soft polenta.
Once ready, spread the polenta on plates or a baking tray, to a thickness of about 5/16 inch. Let cool for 30 minutes.
Use a pastry cutter with a diameter of 3 to 4 inches to cut out polenta discs.
Stuff half of the polenta discs with a slice of ham and some mozzarella. Cover with the other unfilled discs.
Dip the polenta cordon bleu in the beaten egg and then in the breadcrumbs, making sure it adheres well to the edges too.
Place them on a baking tray lined with previously greased parchment paper, drizzle with a little oil, and bake in a preheated oven at 356°F for 20 minutes or until golden.
Alternatively, double bread them and fry in hot oil.
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