A crispy outside and a heavenly creamy inside, that’s what we want from a good chip. The secret here is to cook the polenta in cream. Yes it’s a little bit naughty, but the result is worth it! These chips can be frozen, so you can prepare a ton of them ahead and fry them just before the crowds arrive.
I’ve put a spin on this classic dish by pairing the baked cheese with mushrooms instead of the traditional sweet fruity toppings. If you’ve never fried enoki, you’ll be surprised how much texture these crisp straws bring to the dish. Serve it straight out of the oven as an entrée for maximum creaminess.