- 375 gr polenta flour
- 1,5 lt water
- 20 gr dried porcini mushrooms
- 100 gr Parmigiano Reggiano
- 150 gr Fontina cheese
- 250 ml cream
- 1 garlic clove
- Fresh parsley
- Extra virgin olive oil
Pour the polenta flour in boiling salted water; cook for 2-3 minutes and don’t forget to keep on mixing. When ready, put it aside and let it cool.
Meanwhile soak the mushrooms in warm water for 10 minutes.
Warm up a drizzle of oil in a pan and fry the garlic. Add the drained mushrooms and sauté everything for 5 minutes. Season with salt, pepper and fresh parsley. Cook for 2 more minutes.
For the fondue, heat the cream and then add parmesan and fontina cheese. Let the cheese melts and mix everything until you have obtained a very smooth cream.
Now that the polenta is cold you can use a pastry ring to create your cubes.
And, finally, you are ready to assemble your dish with a generous spoon of fondue and sauteed mushrooms.