<![CDATA[Matt Dobbins: Cuisine]]>https://blog.mattdobbins.com/s/the-recipe-cornerhttps://substackcdn.com/image/fetch/$s_!IV1p!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fe24e142f-1484-4972-882b-9779676bc89b_1280x1280.pngMatt Dobbins: Cuisinehttps://blog.mattdobbins.com/s/the-recipe-cornerSubstackWed, 08 Apr 2026 12:45:26 GMT<![CDATA[Market Deals! ]]>https://blog.mattdobbins.com/p/market-dealshttps://blog.mattdobbins.com/p/market-dealsSun, 17 Aug 2025 17:54:17 GMTToday’s market hall includes… 2 pints of strawberries, 4 huge onions, and a pineapple. 🍍 🍓🧅 My grand total $3.00!

These are from the “not pretty” area, but I think they look delicious. As food prices keep going up, we all will need to start thinking beyond our normal habits. I thanked my mom in my heart while shopping today for teaching me as a kid to hunt for deals and to dynamically adapt and cook recipes to use what is available.

Any guesses what I’m going to make with these?

]]><![CDATA[Crispy Polenta Medallions with Ricotta and Marinated Tomatoes]]>https://blog.mattdobbins.com/p/crispy-polenta-medallions-with-ricotta-and-marinated-tomatoeshttps://blog.mattdobbins.com/p/crispy-polenta-medallions-with-ricotta-and-marinated-tomatoesThu, 15 Aug 2024 14:14:47 GMT

I try never to waste food, and I was on a quest to use some polenta in the fridge before it was too late. The perfect combination was born: the rich, earthy flavors of the polenta would complement the savoriness of balsamic and the flavors of summer tomatoes. This is a must-serve appetizer if you’re having friends or family over for dinner, just like I did! Try it out and let me know what you think!

Ingredients:

  • 1 tube (18 oz) of pre-cooked polenta

  • 1/2 cup fresh ricotta cheese

  • 10 cherry or grape tomatoes, sliced

  • ¼ cup fresh basil, chopped

  • 2 tbsp balsamic vinegar

  • 3 tbsp extra virgin olive oil

  • ½ tsp sea salt, divided

  • 4 tbsp lard or Crisco for frying (or olive oil if preferred, but lard or Crisco will make the polenta crispy)

Instructions:

  1. Marinate the Tomatoes:
    In a medium bowl, combine the sliced tomatoes, chopped basil, balsamic vinegar, olive oil, and ¼ tsp of sea salt. Toss gently to coat the tomatoes evenly. Cover the bowl and let the mixture marinate for about an hour at room temperature.

  2. Prepare the Polenta Medallions:
    Slice the polenta log into ½-inch thick rounds. Heat the lard in a large skillet over medium-high heat. Once hot, carefully place the polenta rounds into the pan. Fry for 3-4 minutes on each side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

  3. Assemble the Dish:
    Place the crispy polenta medallions on a serving platter. Spoon a dollop of fresh ricotta onto each medallion. Top each with a spoonful of the marinated tomatoes, allowing some of the delicious balsamic marinade to drip onto the ricotta & medallions.

  4. Serve:
    Garnish with extra fresh basil and a light drizzle of olive oil if desired. Serve immediately as an appetizer or light snack.

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