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1
Cover a baking sheet with plastic or lightly oil a baking dish.
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2
Make polenta and when done, pour onto plastic or into lightly oiled baking dish.
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3
Spread to a thickness of about 1/3 inch using an offset spatula.
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4
If you are using a baking dish and cant spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions.
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5
Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
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6
Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter.
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7
If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
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8
Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet.
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9
The polenta should sizzle as soon as you place the medallion in the oil.
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10
Cook the rounds in batches until nicely browned on each side, about 3 minutes per side.
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11
Turn them carefully with a spatula, and do not crowd the pan.
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12
Drain on paper towels.
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13
Transfer to a platter while warm and place a pinch about 1/4 teaspoon of blue cheese on each round.
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14
It should soften and melt a little bit on the hot surface of the polenta.
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15
Or top with small dollops of the other toppings of your choice.
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16
Serve warm (they are also good when they cool down).
