MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA
Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.
Provided by Manami
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE FRIES:.
- Bring the stock,water, salt, pepper, and bay leaves to a boil.
- Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
- Stir in mascarpone.
- Line 1/2 of sheet pan with plastic wrap.
- Pour polenta into the pan and flatten evenly until smooth.
- Cover with plastic.
- Put in refrigerator for an 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 375ºF for 2 minutes.
- MAKE THE FONDUTA:.
- Melt butter in a medium saucepan.
- Add shallots and sweat for 5 minutes, then add vinegar.
- Cook until vinegar is almost gone.
- Add heavy cream and reduce by half.
- Whisk in Gorgonzola and add water if consistency is too thick.
- Pass through chinois or fine sieve and pour over hot fries.
- Enjoy!
Nutrition Facts : Calories 898.9, Fat 48.9, SaturatedFat 28.8, Cholesterol 147.5, Sodium 3101.8, Carbohydrate 92.8, Fiber 7.1, Sugar 1.1, Protein 26.8
POLENTA WITH MASCARPONE
Provided by Food Network
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
- Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
- Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
- Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
GORGONZOLA POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.
SOFT POLENTA WITH MASCARPONE
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
- Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
- Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love