Stuffed Polenta Cutlets with Criollo Cheese and Warm Roasted Tomato, Capers, and Parsley Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes and red onion on a baking tray, add 2 chopped garlic cloves, the dried oregano, 2 tablespoons olive oil, the sugar, 1/2 teaspoon salt, and a little black pepper. Toss and roast for 25 minutes, until the tomatoes are juicy and browned on the edges.

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   2. Meanwhile, bring the water and milk to a boil in a medium saucepan. Add 1 teaspoon salt, the butter, a pinch of black pepper, and the nutmeg. Lower the heat and slowly rain in the polenta, stirring constantly. Cook for 3 to 5 minutes, or according to package directions, until very thick.

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   3. Remove the polenta from the heat and stir in 15 g grated Parmesan. Spread the mixture into a lightly oiled dish or tray, smoothing it to about 1.5 cm / 0.6 in thick. Let it cool for 20 minutes until firm.

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   4. For the sauce, remove the tray from the oven and transfer the roasted tomatoes, onion, and all juices to a bowl. Add the capers, red wine vinegar, half of the chopped parsley, and 1 tablespoon olive oil. Mix gently, adjust salt, and keep warm.

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   5. Cut the firm polenta into 16 similar rounds or squares. Place one small stick of criollo cheese on 8 pieces. Top with the remaining 8 pieces and gently press the edges to form 8 stuffed cutlets. If needed, lightly moisten your fingers to smooth the edges.

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   6. Set up the breading station: place the flour on one plate. In another, beat the eggs with the remaining grated garlic clove, a pinch of salt, and the sweet paprika. On a third plate, combine the breadcrumbs with the remaining 15 g grated Parmesan and the rest of the chopped parsley.

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   7. Coat each stuffed cutlet first in flour, then in beaten egg, and finally in the breadcrumb-Parmesan mixture, pressing gently so the coating adheres well all over.

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   8. Heat the neutral oil with the remaining tablespoon of olive oil in a wide skillet over medium heat. Cook the cutlets for 2 to 3 minutes per side, in batches, until crisp and golden and the cheese inside starts to melt. If you want to ensure the center is fully hot, finish them in the oven for 5 minutes at 200 °C / 400 °F.

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   9. Serve 2 cutlets per portion with a generous spoonful of the warm roasted tomato, caper, and parsley sauce on top or on the side. Finish with extra black pepper if desired.