Crispy Polenta Batons with Gorgonzola Parmesan Fondue Tips, FAQ & printable recipe

Tips for success

For extra crispy batons, let the fried polenta rest on a wire rack instead of paper towels to keep the bottoms from steaming.

If making ahead, fry the batons and reheat them in a 400°F (200°C) oven for a few minutes until crisp again.

The fondue can be kept warm in a small slow cooker or over a double boiler. If it thickens, stir in a splash of warm milk to loosen it. Serve with extra rosemary on top for a fresh, herbal note.

Variations

• Herb-Infused Oil: Swap rosemary with thyme or sage for a different aromatic profile. Use fresh herbs and infuse the oil gently, then remove the herbs before frying to avoid burning.
• Spicy Kick: Add a pinch of red pepper flakes to the rosemary garlic oil for a subtle heat. Or stir a little cayenne into the fondue for a spicy twist.
• Baked Polenta Batons: For a lighter version, toss the batons with olive oil and bake at 425°F (220°C) for 20-25 minutes, turning once, until crisp and golden.
• Mushroom Fondue: Sauté sliced mushrooms in butter until golden, then fold into the cheese fondue for an earthy, savory addition.

Storage and make-ahead

Fridge

Store leftover batons and fondue separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze uncooked polenta batons in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat fried batons on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until crisp.

Store leftover polenta batons and fondue separately in airtight containers in the refrigerator for up to 3 days.

Reheat the batons in the oven to restore crispness, and reheat the fondue gently on the stove with a splash of milk.

The polenta slab can be made and chilled up to 2 days ahead. Cut the batons and keep them refrigerated in an airtight container.

The fondue can be prepared and refrigerated for up to 2 days; reheat slowly with a little milk.

Serving ideas

Serve the polenta batons as an appetizer with the fondue in the center for dipping.

Arrange them in a ring on a platter, with a small bowl of fondue in the middle. Garnish with extra rosemary sprigs for a rustic look.

This dish pairs well with a crisp green salad or roasted vegetables. It also makes a great party snack, served alongside other small bites. The contrast of crispy and creamy makes it a crowd-pleaser.

Frequently asked questions

Recipe card

Crispy Polenta Batons with Gorgonzola Parmesan Fondue

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 lb firm polenta slab (store-bought or homemade, cooled)
• 2 tbsp fresh rosemary, finely minced
• 3 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 8 oz Italian fontina cheese, grated
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/2 cup whole milk
• Freshly ground black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

30 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.