Directions

For the Polenta Fries:

1. Add the vegetable stock to a medium sized saucepan and bring to a boil. Once boiling turn the heat down to a simmer and slowly add the polenta while stirring until all the polenta is fully incorporated. Continue to stir constantly over the heat until cooked through and thickened, about 3-5 minutes.
2. Add the butter, Parmesan, rosemary and salt and stir until the butter has melted.
3. Pour the cooked polenta into a baking dish lined with parchment paper (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
4. Pre-heat the oven to 430ºF.
5. Once chilled and completely set, remove the polenta from the tray and cut into fries. The width of the fry should be about the same as the height.
6. Place the fries on a baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, flip, then bake for another 20-25 minutes, or until golden brown and crispy.

For the Fonduta:

7. Start by filling a small saucepan with water to a depth of 3 inches; bring to a boil.
8. In a medium-size heat-proof mixing bowl, combine mascarpone, Treasure Cave Gorgonzola Cheese, Parmesan, and heavy cream. Place the bowl over simmering water, ensuring the bottom of the bowl does not touch the water. Heat cheese mixture, whisking often, until smooth, about 4 minutes. Season to taste with salt and remove from heat. Set aside and let thicken slightly.
9. Serve immediately with the polenta fries.