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Mascarpone Polenta Fries With Gorgonzola Fonduta

2 cups water
6 cups organic low sodium chicken broth or 6 cups homemade chicken stock
4 cups polenta
2 bay leaves
1 teaspoon white pepper
1 lb mascarpone cheese
2 tablespoons salt
1 -2 cup semolina flour
canola oil (for frying)
1 tablespoon butter
2 tablespoons white wine vinegar
6 shallots, sliced thin
1 garlic clove, sliced thin
2 cups heavy cream
2 cups gorgonzola


MAKE THE FRIES:. Bring the stock,water, salt, pepper, and bay leaves to a boil. Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes. Stir in mascarpone. Line 1/2 of sheet pan with plastic wrap. Pour polenta into the pan and flatten evenly until smooth. Cover with plastic. Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries. When ready to fry, dust the fries with semolina flour and fry in canola oil at 375 degrees F for 2 minutes. MAKE THE FONDUTA:. Melt butter in a medium saucepan. Add shallots and sweat for 5 minutes, then add vinegar. Cook until vinegar is almost gone. Add heavy cream and reduce by half. Whisk in Gorgonzola and add water if consistency is too thick. Pass through chinois or fine sieve and pour over hot fries. Enjoy!

Source: www.food.com