Crispy Polenta Medallions With Roasted Tomatoes & Mushrooms

Crispy Polenta Medallions

Up until recently, I had never even tried polenta.  There’s hardly anything I dislike when it comes to food, so I decided to buy a package and see what comes of it.  I developed this tasty little appetizer, which can really be topped with any of your favourite sautéed or roasted vegetables.  I’ve also served this as a main meal for my family with a variety of salads, but it works great as a starter for guests.

In case you aren’t familiar with it, is a traditional Italian pudding thickened with cornmeal.  This recipe calls for precooked and hardened polenta which you can easily slice into.  This is just to make things simpler and quicker.  If you have polenta at home, feel free to cook it up the night before and place it in a baking dish so that you can easily slice into it later.  Another important note, make sure you are buying organic polenta, as we know corn is genetically modified in over half of the crops in Canada and around 90% in the USA.

What is your favourite way of eating polenta? Baked, Fried, Creamed?  I’d love to know!

Crispy Polenta Medallion Recipe

Makes 10 medallions


  • 1 package (16 ounce) organic polenta, sliced into 10 medallions (1/2″ thick)
  • 15-20 cherry or grape tomatoes, washed, sliced in half
  • 1 package cremini mushrooms, washed, and quartered (stems removed)
  • 2 large garlic cloves, peeled, sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • freshly ground black pepper and sea salt
  • 2 teaspoons olive oil


  • Preheat oven to 375°F.  On a baking sheet, spread out tomatoes, mushrooms, and garlic.  Toss with a teaspoon of olive oil, as well as the thyme, oregano, salt and pepper.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting.
  • While baking, add a teaspoon of olive oil to a skillet over medium high heat.  Add the polenta (about 5 at a time).  They need about 5 minutes per side.  Cook until crispy on outside.  Remove from the pan and repeat with remaining polenta.
  • Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms.
  • Enjoy!

Crispy Polenta Medallions

30 thoughts on “Crispy Polenta Medallions With Roasted Tomatoes & Mushrooms

  1. I can’t believe you’ve only recently tried polenta – where have you been girlfriend – hehe! Polenta is one of the dishes my mom used to make (my mom’s Italian). I make it occasionally, usually mashed and topped with mushroom sauce. Your recipe looks yummy too! I know I always say this, but your photo is WONDERFUL! Great job!! Celeste “The Honking Vegan” – honk, honk!

    PS – I’m experimenting with signing my name, The Honking Vegan – honk, honk! Not sure if it’s gonna stick – we’ll see!

    • Living under a rock apparently! 🙂 Hehe!
      I really like the sound of it mashed with mushrooms on top – seems like a popular way to have it judging from all the comments.
      I really appreciate your comments about my photos, I am much happier with them these days (most of the time). 😉
      I think The Honking Vegan is really cute, and great for marketing and keeping a tie to your blog. Great idea, Celeste!

  2. That looks so delicious! You have inspired me to try again to make polenta medallions. Last time I tried it was such a disaster. I usually have mine creamed as a sweet breakfast or for a savory main meal. We can’t get organic polenta here in Australia. Well if we can its really hard to find. I only buy polenta from Italy, since imported ingredients could come from US.

    • Awe, thanks so much! I am glad I have inspired you in some way. 🙂
      Creamed for breakfast, sounds yummy!
      It wasn’t difficult to find here, luckily. Sounds like a good idea to buy it from Italy only, for sure! 🙂

  3. Love the idea! I actually made crispy polenta last night, topped with caramelized onions and goat cheese (from FOOD52) but I think your recipe sounds even better (and the lovely photographs help too)!

  4. Your polenta medallions look gorgeous! I’ve never used that kind of pre-cooked polenta before but it looks handy. I like to add pesto to the mix, sometimes sun-dried tomatoes too, then cool and cut into triangles and bake or pan-fry. Delicious with a beany dish.

  5. Like you I’ve only recently bought a bag of polenta, partly as it’s a new product in one of the local stores. Still have to try it this way, making it up and then pan-frying it. As long as it goes crispy I should love it!

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