She Strengthens

The Great Polenta Divide: A Delicious Solution

When it comes to polenta, people tend to fall into two camps: those who adore its creamy texture and subtle sweetness, and those who find it bland and unappetizing. But what if we told you there’s a way to win over even the most skeptical of polenta haters?

The Game-Changing Recipe

Introducing Polenta Fries with Fontina Fondue, a dish that’s sure to convert even the most ardent polenta detractors. By combining the comforting warmth of polenta with the crispy satisfaction of fries and the rich, velvety texture of fontina cheese, we’ve created a culinary experience that’s hard to resist.

The Magic of Polenta Fries

To start, prepare a package of instant polenta according to the instructions on the package. Once cooked, pour the polenta into a greased 8-by-8-inch baking dish and let it cool. Then, cut the polenta into 2-inch long by 1/2 inch square pieces, dry them with paper towels, and dust with flour, shaking off any excess. Heat some vegetable oil to 325°F and fry the polenta pieces until they’re golden and crunchy, about 5-6 minutes. Drain the fries on a paper towel and lightly season with salt. Serve immediately, or hold them in a warm oven until you’re ready.

Tip: For an extra-special treat, try adding a little more liquid to the polenta before pouring it into the baking dish. This will give your fries a delightful crunch on the outside and a creamy interior.

The Fontina Fondue

To make the fondue, start by creating a water bath by filling a large saucepan halfway with water and bringing it to a simmer over medium-high heat. In a separate bowl, dissolve 2 tablespoons of cornstarch in a small amount of water and mix until smooth. Then, combine 1 cup of dry white wine, 1 clove of garlic, and 6 whole black peppercorns in a medium metal mixing bowl. Set the bowl over the water bath, making sure the bottom doesn’t touch the water. When the wine simmers, remove the peppercorns and garlic, add one quarter of the 1-pound fontina cheese, and whisk until combined. Continue adding the cheese until it’s all incorporated, then add the cornstarch mixture and whisk continuously until smooth. Let the fondue simmer until it’s smooth and creamy, then season to taste with freshly ground nutmeg. Transfer the fondue to a fondue pot and serve with your crispy Polenta Fries.

A Match Made in Heaven

Together, the Polenta Fries and Fontina Fondue create a culinary experience that’s sure to delight even the most discerning palates. So why not give it a try and see if you can convert some polenta haters into lovers? With its crispy, cheesy, creamy goodness, this dish is sure to become a new favorite.