Crispy Polenta Batons with Gorgonzola Parmesan Fondue Step-by-step instructions

Before you start

Before starting, ensure the polenta slab is firm and cold from the refrigerator. This makes cutting clean batons much easier. Set up a paper towel-lined plate for draining the fried batons.

Grate the fontina and Parmigiano Reggiano fresh, and crumble the Gorgonzola. Prepare the rosemary and garlic so everything is ready to go when the oil heats.

Instructions

Prep and Infuse

1. 1Prepare the Polenta and Cheese
   Cut the firm polenta slab into thick rectangular batons, about 3 inches long and 1 inch wide. Mince the fresh rosemary finely and set aside. Grate the fontina and Parmigiano Reggiano on a box grater into a fresh pile of shredded cheese. Crumble the Gorgonzola.
   Look for Polenta batons are uniform in size, cheese is grated and ready.
   Tip Pat the polenta batons dry with paper towels before frying to ensure crispness.
2. 2Heat the Rosemary Garlic Oil
   In a large cast iron skillet, heat the olive oil over medium-high heat. Add the sliced garlic and minced rosemary, stirring constantly until fragrant, about 1 minute. Do not let the garlic brown.
   Look for Oil shimmers and smells of garlic and rosemary.
   Tip Keep the heat at medium-high to avoid burning the garlic.

The polenta batons are cut evenly, the cheese is grated, and the rosemary garlic oil is fragrant but not browned. The oil should shimmer slightly, and the garlic should be soft but not colored.

Fry to Crisp

3. 3Fry the Polenta Batons
   Carefully place the polenta batons in the hot oil in a single layer. Fry for 3-4 minutes per side until golden brown and crispy on all sides. Use tongs to turn them gently. Work in batches if needed to avoid overcrowding.
   Look for Batons are deeply golden and crisp, with a slight sizzle.
   Tip Do not move them too early; let a crust form before turning.
4. 4Drain and Season
   Remove the fried polenta batons from the skillet and drain on a paper towel-lined plate. Sprinkle with a pinch of salt and black pepper while still warm.
   Look for Excess oil is absorbed, batons are crispy.
   Tip Seasoning immediately helps the salt stick.

The batons are golden brown and crisp on all sides, draining on paper towels. They should sound crunchy when tapped and smell of rosemary and garlic. Take a moment to check the color, texture and aroma before you move on to the next step.

Melt and Serve

5. 5Make the Cheese Fondue
   In a small saucepan over medium-low heat, combine the grated fontina, crumbled Gorgonzola, and grated Parmigiano Reggiano with the whole milk. Stir continuously in a figure-eight motion until the cheeses melt into a smooth, stretchy fondue. Do not let it boil.
   Look for Fondue is smooth, glossy, and coats the back of a spoon.
   Tip Low heat is key; high heat can cause the cheese to separate.
6. 6Arrange and Serve
   Arrange the crispy polenta batons in a ring on a serving platter. Shower extra grated Parmesan over the batons. Serve immediately with the warm cheese fondue on the side for dipping.
   Look for Batons are arranged in a ring, fondue is warm and stretchy.
   Tip Serve right away so the polenta stays crisp.

The fondue is smooth, glossy, and stretchy, and the batons are arranged in a ring with an extra shower of Parmesan.

The dish is ready to serve immediately. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the oil temperature and makes the batons greasy instead of crispy. Fry in batches if needed.

Another mistake is letting the garlic brown in the oil, which turns bitter. Keep the heat at medium-high and stir constantly. For the fondue, avoid boiling it, as high heat can cause the cheese to curdle and become grainy.

How to tell it’s done

The polenta batons are done when they are deeply golden brown and crisp on all sides, with a slight resistance when pressed.

The cheese fondue is ready when it is completely melted, smooth, and coats the back of a spoon without being runny. The fondue should be served warm and stretchy.