MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA

Mascarpone Polenta Fries With Gorgonzola Fonduta image

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

Ingredients

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

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