Recipe for polenta sticks with aromatic herb fondue
Here’s another super good and super easy recipe, it’s a party pleaser!
Polenta cooked in the traditional way, then cooled and cut into sticks, in a velvety mountain toma cheese fondue, flavored with aromatic herbs.
Snack, appetizer, aperitif…You decide!
Tasty and inviting
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz cornmeal (Plus a small cup for "flouring")
- 3.17 cups water
- 400 toma piemontese (Toma di Martiniana)
- 0.85 cups milk
- 2 tbsps butter
- 2.5 tbsps flour
- 1 tsp aromatic herbs (A pinch of lavender, finely chopped rosemary, thyme, sage)
- to taste salt
- to taste peanut oil (For frying)
Tools
Pots and pans…
Steps
Prepare the polenta in the traditional way, cool it and cut into sticks
Using a freezer bag, flour the sticks with the raw flour
Fry in plenty of hot oil until golden; let drain on kitchen paper
While frying, cut the toma into slices
In a saucepan, melt the butter over low heat, add the white flour and milk while stirring continuously; finally add the toma and let it melt.
Lastly, add the aromatic herbs and adjust the salt.
Crispy and tasty…
Served with a creamy mountain fondue
You can use leftover polenta or prepare it the day before; it’s important to coat with cornmeal which will provide complete crispiness to the sticks. It keeps well in the fridge until the next day.
