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Vegetable fondue

~ Dish ~

Vegetable fondue

Prepared for centuries from ground corn, polenta is a staple of Italian gastronomy. Today, we invite you to discover or rediscover this wonderful recipe with its creamy texture and deliciously comforting taste.

Explore the sweetness of polenta from a recipe revisited by Chef Michel Verdu of Hotel Restaurant Baud!

Published on 9 October 2023

Polenta is a real delight for all inventive cooks. There’s no shortage of recipe ideas for sublimating this Italian specialty. Take a look at the recipe revisited by one of our Chefs, Michel Verdu, which can also be enjoyed at the Hôtel Restaurant Baud.

Bon appétit!

Recipe for 6 people
Preparation time: 1h
Cooking time: 1h


– 100g Butter
– 100g Cream
– 100g Fine Polenta
– Dried Corn
– Hazelnuts
– Chestnuts
– 6 Chervil tuberous
– Salt
– Pepper
– Oxalis

Recipe steps

1. To prepare the Polenta Syphon, boil 1 liter of water with the butter, cream, salt and pepper. Add the polenta and simmer for 30 minutes. Strain and adjust the seasoning. Place in a syphon with 2 cartridges.

2. To prepare the garnish, roast the blanched hazelnuts and chestnut chips. Cook the dried corn kernels in a popcorn pan, covered.

3. Prepare the tuberous chervil, blanch and then peel before roasting over a wood fire.

4. To dress, pour the polenta syphon into each bowl. Sprinkle with broken chestnuts, hazelnuts, popcorn and oxalis. Prick the chervil tuberosa on a piece of wood and enjoy!”

Good eating!

The Chief's advice

“To be enjoyed with a cuvée Olivia wine from Domaine de la Paturie in IGP Franche Comté.”

Michel Verdu, Hotel Restaurant Baud
Consult the

recipes from our Chefs