Servings:
4
Prep time:
15
Cooking time:
60
INGREDIENTS
- - 200 g of precooked polenta
- - 300 g of fontina
- - 4 artichokes
- - 1 leek
- - 1 tablespoon of butter
- - 200 ml of milk
- - Extra virgin olive oil
- - Peanut oil
- - Salt
INSTRUCTIONS
- Cut the cheese into cubes, place in a bowl and cover with milk. Do this by a minimum of one hour to a maximum of 6 hours before preparing the recipe
- Boil the corn flour in salted water for the necessary time (8 minutes for the instant polenta which becomes 40 for the traditional polenta). Pour it on a work surface and roll it out with a spatula to a thickness of about 2 cm. When possible, reduce it in sheets 3 cm wide and 10.8 cm long, keeping them warm in the oven at low temperature (80 ° C)
- Peel the artichokes, cut into slices about 4-5 mm thick and fry them in hot peanut oil, drain on paper towels, salt lightly and keep them warm
- Withered the finely sliced leek in 2 tablespoons of olive oil; remove from the heat and, once warm, mix it in a pan with butter and fontina (including the soaking milk). Cook the mixture in a water bath until it becomes smooth and creamy: be careful that the cheese doesn’t begin to thicken and spin
- Assemble the plates: arrange the polenta sticks evenly, pour the warm fondue on them and finish with the fried artichokes
