Trattoria Marcella`s Polenta Fries

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.