Mascarpone Polenta Fries With Gorgonzola Fonduta

Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.

Ingredients Nutrition


  2. Bring the stock,water, salt, pepper, and bay leaves to a boil.
  3. Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
  4. Stir in mascarpone.
  5. Line 1/2 of sheet pan with plastic wrap.
  6. Pour polenta into the pan and flatten evenly until smooth.
  7. Cover with plastic.
  8. Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
  9. When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
  11. Melt butter in a medium saucepan.
  12. Add shallots and sweat for 5 minutes, then add vinegar.
  13. Cook until vinegar is almost gone.
  14. Add heavy cream and reduce by half.
  15. Whisk in Gorgonzola and add water if consistency is too thick.
  16. Pass through chinois or fine sieve and pour over hot fries.
  17. Enjoy!