½Savoy cabbage (about 750gm), cut into wedgesFor deep-frying:vegetable oil For dusting:plain flour, seasonedTo serve:crusty Italian bread, dicedCrisp rosemary polenta650 mlchicken stock150 mlmilk200 gmfine yellow polenta2 tbspfinely grated parmesan1 tbspfinely chopped rosemary, plus extra sprigs to serveFonduta500 gmcoarsely grated Fontina250 ml (1 cup)milk100 mlpouring cream50 gmbutter4egg yolks
For crisp rosemary polenta, bring stock, milk and 300ml water to the simmer in a large saucepan over medium heat. Add polenta in a steady stream, whisking continuously, bring to the simmer, reduce heat to low, cover and stir occasionally until thick (20-25 minutes). Add parmesan and rosemary, season to taste and pour into a 3cm-deep, 12cm x 8cm tray lined with plastic wrap. Smooth top with a wet palette knife, refrigerate until firm (3-4 hours). Turn onto a board, cut into cubes and refrigerate until required.
Meanwhile, for fonduta, combine Fontina, milk and cream in a bowl and stand for 1 hour. Heat butter in a double boiler over medium-high heat, gradually add Fontina mixture a little at a time, whisking until melted and smooth (do not boil), then add egg yolks and whisk until thick (3-4 minutes). Season to taste and keep warm.
Meanwhile, steam cabbage wedges until tender (5-10 minutes). Keep warm.
Heat oil in a deep saucepan to 180C. Dust polenta with flour, then deep-fry until crisp and golden (2-3 minutes). Drain on absorbent paper and scatter with sea salt flakes. Deep-fry rosemary sprigs until crisp (1-2 seconds) and drain on absorbent paper.
Arrange Savoy cabbage wedges on a platter with crisp rosemary polenta and bread, scatter with crisp rosemary sprigs and serve with warm fonduta for dipping.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.