Trattoria Marcella`s Polenta Fries
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 1/2 cup chicken broth or water
- 1 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 1/3 cup instant polenta
- 2 tablespoons grated Parmesan cheese
- vegetable oil, for deep frying
***MARSALA GORGONZOLA CREAM SAUCE ***
- 2 cups assorted sliced mushrooms (mixture of shiitake, oyster, crimini or your choice)
- 2 tablespoons extra-virgin olive oil
- 1 2/3 cup sweet Marsala wine
- 1 cup heavy cream
- 1/4 teaspoon minced garlic
- 1 small sprig fresh rosemary
- 1/2 teaspoon granulated sugar
- 1/4 cup crumbled imported Gorgonzola cheese, plus extra for garnish
- 1 1/2 tablespoon butter
- 1 tablespoon diced tomato, for garnish
Combine chicken broth, cream and salt in a pot; bring to a boil. Add polenta. Stir with a wooden spoon until polenta pulls away from sides of the pot, 2 to 3 minutes. Stir in Parmesan. Spread evenly about 1/2 inch thick on a greased sheet pan; chill. Slice into sticks of desired size. (Trattoria Marcella\'s are about 1/2 inch square and 4 inches long.) Heat oil in a deep-fryer to 350 degrees F. Fry sticks until golden brown and crisp, 3 to 4 minutes; drain on paper towels. Serve with your favorite marinara sauce or Marsala Gorgonzola Cream Sauce. MARSALA GORGONZOLA CREAM SAUCE: Saute mushrooms in olive oil; set aside. In a medium saucepan, place Marsala over medium heat and reduce to a syrup-like consistency. In a separate pot, reduce cream by half. Combine both reductions in one skillet; stir in garlic, rosemary, sugar and cheese. Cook 4 to 5 minutes over medium heat until cheese melts. Add butter and mushrooms; stir until butter melts. To serve, ladle sauce onto plate; crisscross 5 or 6 polenta fries on top. Garnish with diced tomatoes and a few crumbles of Gorgonzola.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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