Crispy Polenta Batons with Gorgonzola Parmesan Fondue

Crispy, golden polenta batons fried in rosemary garlic oil are the kind of appetizer that disappears in minutes.

Paired with a rich, stretchy Gorgonzola and Parmesan fondue, this dish brings together crunchy and creamy textures in every bite. It's simple enough for a weeknight snack yet elegant enough for a party.

Polenta batons are a fantastic way to use a firm polenta slab, transforming it into crunchy fries with a soft, creamy interior.

The rosemary garlic oil infuses the batons with aromatic flavor as they crisp up in a cast iron skillet. The fondue, made with fontina, Gorgonzola, and Parmigiano Reggiano, is intensely cheesy and perfectly dip-able.

Ingredients

Why this recipe works

Frying the polenta batons in a cast iron skillet with rosemary garlic oil creates a deep golden crust that is wonderfully crunchy.

The high heat and minimal movement allow a crisp exterior to form while the inside stays tender and creamy. The oil carries the rosemary and garlic flavors into every crevice of the baton.

The cheese fondue relies on a blend of three cheeses: fontina for its excellent melting qualities, Gorgonzola for its sharp tang, and Parmigiano Reggiano for its nutty, salty depth.

Stirring the cheese with milk over low heat ensures a smooth, stretchy texture that clings to each crispy baton.

Notes and substitutions

For the best texture, use a firm polenta slab that has been cooked and cooled completely. Store-bought polenta logs work well, or make a batch ahead and chill it in a loaf pan. The firmer the polenta, the easier it is to cut clean batons that hold their shape during frying.

The cheese fondue can be made with any good melting cheese, but fontina is the star for its creamy, elastic melt. Gorgonzola adds a distinctive blue cheese flavor; if that's too strong, use a milder blue cheese. Always grate your own Parmigiano Reggiano for the best flavor and melt.

• Italian fontina cheese: young Gouda or Edam cheese, grated
• Gorgonzola cheese: blue cheese such as Roquefort or Stilton
• Parmigiano Reggiano: grana padano or aged pecorino, grated
• whole milk: half-and-half or heavy cream for a richer fondue

Equipment

• Box grater
• Chef's knife
• Cutting board
• Cast iron skillet
• Tongs
• Small saucepan
• Serving platter