Recipes by Max La Riviere-Hedrick and Aida Mollenkamp Photographs by Lara Hata

Polenta Fries and Fontina Fondue

TOTAL TIME: 45 minutes

ACTIVE TIME: 45 minutes

SERVINGS: 4

POLENTA FRIES

1 package instant polenta (8 ounces}

Flour

Vegetable oil

1. Prepare polenta according to proportions on the package. Cook until polenta is thick and pulls away from the sides of the pot. Pour into a greased 8-by-8-inch baking dish. Let the polenta set until cool.

2. Cut polenta into pieces 2 inches long by 1/2 inch square. Dry the pieces with paper towels and dust with flour, shaking off excess.

3. Heat the oil to 325°F, and fry the polenta pieces until golden crunchy, about 5 to 6 minutes. Drain polenta on a paper towel and lightly season with salt. Serve immediately, or hold in a warm oven until ready.

FONTINA FONDUE

2 tablespoons cornstarch

1 cup dry white wine

l clove garlic

6 whole black peppercorns

l pound fontina cheese, diced

Freshly grated nutmeg

1. Start a water bath by filling a large saucepan halfway with water and bringing to a boil over medium-high heat. In a separate bowl, dissolve the cornstarch in a small amount of water (about 2 tablespoons) and mix until smooth.

2. Put the wine, garlic, and peppercorns in a medium saucepan and set the pan in the water bath. When the wine simmers, remove the peppercorns and garlic and add one quarter of the cheese and whisk until combined. Continue adding cheese until it is all incorporated.

3. Add the cornstarch to the mixture and whisk continuously to combine. Let simmer until the mixture is smooth, and season to taste with nutmeg. Transfer immediately to a fondue pot and serve with the Polenta Fries.

Recipes by Max La Rivière-Hedrick and Aida Mollenkamp

From CHOW magazine November/December 2006