Mascarpone Polenta Fries With Gorgonzola Fonduta

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

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

Recipe

• 1 make the fries:.
• 2 bring the stock,water, salt, pepper, and bay leaves to a boil.
• 3 remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
• 4 stir in mascarpone.
• 5 line 1/2 of sheet pan with plastic wrap.
• 6 pour polenta into the pan and flatten evenly until smooth.
• 7 cover with plastic.
• 8 put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
• 9 when ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºf for 2 minutes.
• 10 make the fonduta:.
• 11 melt butter in a medium saucepan.
• 12 add shallots and sweat for 5 minutes, then add vinegar.
• 13 cook until vinegar is almost gone.
• 14 add heavy cream and reduce by half.
• 15 whisk in gorgonzola and add water if consistency is too thick.
• 16 pass through chinois or fine sieve and pour over hot fries.
• 17 enjoy!