POLENTA FRIES (TRATTORIA MARCELLA)

By margiekyle

Ingredients

• POLENTA FRIES:
• 1 1/2 cup chicken broth or water
• 1 1/2 heavy cream
• 1/4 tsp salt
• 1 1/3 cup instant polenta
• 2 TB Parmesan cheese
• vegetable oil for frying
• MARSALA GORGONZOLA CREAM SAUCE:
• 2 cups assorted sliced mushrooms (mixture of shiitake, oyster, crimini or your choice)
• 2 TB olive oil
• 1 2/3 cup marsala wine
• 1 cup heavy cream
• 1/4 tsp garlic
• 1 small sprig fresh rosemary
• 1/2 tsp sugar
• 1/4 cup crumbled imported gorgonzola cheese, plus extra for garnish
• 1 1/2 TB butter
• 1 TB diced tomato, for garnish

Details

Servings 6
Cooking time 30mins
Adapted from cdkitchen.com

Preparation

Step 1

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. 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:

In a medium saucepan, place Marsala over medium heat and reduce to a syrup-like consistency. (You should have about 1/3 cup.) 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.

This serves 6