Mascarpone Polenta Fries With Gorgonzola Fonduta

Name: Mascarpone Polenta Fries With Gorgonzola Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POLENTA FRIES; 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); GORGONZOLA FONDUTA; 1 tablespoon butter; 2 tablespoons white wine vinegar; 6 shallots, sliced thin; 1 garlic clove, sliced thin; 2 cups heavy cream; 2 cups gorgonzola

Servings: persons

POLENTA FRIES
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)
GORGONZOLA FONDUTA
1 tablespoon butter
2 tablespoons white wine vinegar
6 shallots, sliced thin
1 garlic clove, sliced thin
2 cups heavy cream
2 cups gorgonzola

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 375u00b0F 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!

1616

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: POLENTA FRIES, 2 cups water, 6 cups organic low sodium chicken broth or 6 cups homemade chicken stock, 4 cups polenta, and more.

Yes, Mascarpone Polenta Fries With Gorgonzola Fonduta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!