Polenta Fries - Cheese Fondue Dipper Idea

Ingredients (for a full baking tray)

• 150 g / 5.29 oz polenta (cornmeal)
• 600 ml / 20.29 fl.oz. vegetable broth
• 50 g / 1.76 oz Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper

Essential BOSKA products:

• Kitchen Knife
• Cheese Fondue Set
• Serving Board

Preparation

1. Bring the broth to a boil and add the polenta while stirring. Let simmer for 5 minutes until thickened.
2. Stir in the Parmesan and season with salt and pepper.
3. Spread the polenta into a baking dish lined with parchment paper (about 20 × 25 cm / 7.9 × 9.8 inch, rectangle) to a layer about 1.5 cm / 0.6 inch thick. Let cool completely until firm.
4. Remove the firm polenta from the dish and cut into fries.
5. Place the fries side by side on a baking tray lined with parchment paper and lightly brush with oil.
6. Bake for 25 minutes at 200 °C / 392 °F until golden and crispy. Serve on a nice serving board.

Serving tip

Dip these fries into the cheese fondue: deliciously crispy outside and soft inside. Use a flavorful ready-made Emmi fondue or make your own fondue via one of these fondue recipes.