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Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage

Australian Gourmet Traveller recipe for Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage

By Lisa Featherby
  • 40 mins preparation
  • 50 mins cooking plus refrigerating, standing
  • Serves 6
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Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage
Fonduta is popular in Italy's alpine regions. After all, what's not to love about creamy melted Fontina? You could make it extra-luxe by scattering a shaved truffle over the top.


  • ½ Savoy cabbage (about 750gm), cut into wedges
  • For deep-frying: vegetable oil
  • For dusting: plain flour, seasoned
  • To serve: crusty Italian bread, diced
Crisp rosemary polenta
  • 650 ml chicken stock
  • 150 ml milk
  • 200 gm fine yellow polenta
  • 2 tbsp finely grated parmesan
  • 1 tbsp finely chopped rosemary, plus extra sprigs to serve
  • 500 gm coarsely grated Fontina
  • 250 ml milk (1 cup)
  • 100 ml pouring cream
  • 50 gm butter
  • 4 egg yolks


  • 1
    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.
  • 2
    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.
  • 3
    Meanwhile, steam cabbage wedges until tender (5-10 minutes). Keep warm.
  • 4
    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.
  • 5
    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 .
Drink Suggestion: Fragrant, crisp white savagnin. Drink suggestion by Max Allen

  • Author: Lisa Featherby