Ingredienti
[ 400 g | 1 lb ] fontina
[ 250 ml | 1 c ] milk
2 tbsp butter
2 tbsp cornstarch
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Ricetta
A fondue for polenta.
Cut the fontina cheese in small pieces. Heat the milk until it is almost boiling then reduce the heat to low and add the fontina. Mix continously until the cheese has melted. Keep the heat low enough so it does not reach a boil.
Mix the cornstarch with water and add in small quantities until the desired consistency is reached.
Serve on a firm polenta.
Notes: for an even richer fondue, substitute the cornstarch with four egg yolks. While you're in a decadent mood, add truffle slivers.
Consider soaking the fontina in milk for a couple of hours beforehand to further soften it.
Copyright © 2001-2009 Gianmarco Pinton
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