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Mascarpone Polenta Fries w/ Gorgonzola Fonduta
Few side dishes reach the cult status that the polenta fries do at Fascino in Montclair. They’re crispy outside, creamy inside, utterly addictive. Here executive chef Ryan DePersio presents the coveted recipe.
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Mascarpone Polenta Fries with Gorgonzola Fonduta
Ingredients: Fries
4 cups water
4 cups chicken stock
4 cups polenta
1 rosemary sprig
1tsp. white pepper
1 lb. mascarpone
2 tb. salt
Preparation:
Bring the stock, salt, pepper, and rosemary to a boil. Remove rosemary and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes. Stir in mascarpone. Line plastic wrap on ½ a sheet pan. Pour polenta into the pan and flatten evenly until smooth. Cover with plastic. Put in refrigerator for 1 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 for 2 minutes.
Ingredients: Gorgonzola Fonduta
1tb. butter
2 tb White wine Vinegar
5 shallots sliced thin
1 garlic clove sliced thin
2 cups heavy cream
2 cups Gorgonzola
Preparation:
Melt butter in a medium sauce pan. Add shallots and sweat for 5 minutes and add vinegar. Cook until vinegar is almost gone. Add heavy cream and reduce by ½. Whisk in Gorgonzola and add water if consistency is too thick. Pass through chinois and pour over hot fries.
