- 6
- 30 mins
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
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