-
1
Prepare polenta according to the proportions on the package.
-
2
Cook until polenta is thick and pulls away from the sides of the pot.
-
3
Pour into a greased 8-by-8-inch baking dish.
-
4
Let polenta set until cool.
-
5
Cut the polenta into pieces 2 inches long by 1/2 inch square.
-
6
Dry the pieces with paper towels and dust with flour, shaking off excess.
-
7
Heat the oil to 325 degrees F, and fry the polenta pieces until golden and crunchy, about 5 or 6 minutes.
-
8
Drain polenta on a paper towel and lightly season with salt.
-
9
Serve immediately, or hold in a warm oven until ready.
-
10
Start a water bath by filling a large saucepan halfway with water and bringing to a simmer over medium-high heat.
-
11
In a separate bowl, dissolve the cornstarch in a small amount of water (about 2 tablespoons) and mix until smooth.
-
12
Put the wine, garlic, and peppercorns in a medium metal mixing bowl and set the pan over the water bath, making sure that the bottom of the bowl does not touch the water.
-
13
When the wine simmers, remove the peppercorns and garlic, add one quarter of the cheese, and whisk until combined.
-
14
Continue adding cheese until it is all incorporated.
-
15
Add the cornstarch to the mixture and whisk continuously to combine.
-
16
Let simmer until the mixture is smooth, and season to taste with nutmeg.
-
17
Transfer immediately to a fondue pot and serve with the Polenta Fries.
