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.