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Vegetarian fondue

~ Dish ~

Vegetarian fondue

Made from ground corn for centuries, polenta is a real staple of Italian cuisine. Today, we invite you to discover, or rediscover, this wonderful traditional dish with its creamy texture and deliciously comforting taste.

Savour the sweetness of polenta with a modern take on an old recipe, the clever culinary creation of Chef Michel Verdu from Baud Hotel Restaurant!

Published on 9 October 2023

Polenta is a real treat for creative chefs. When it comes to this Italian speciality, there is no shortage of great and unique recipe ideas. Starting with the recipe below, the creation of one of our chefs, Michel Verdu, and which you can try at home or on the menu at Baud Hotel Restaurant.

Bon appétit!

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


– 100g Butter
– 100g Cream
– 100g Fine Polenta
– Corn kernels
– Hazelnuts
– Chestnuts
– 6 Root Chervils
– Salt
– Pepper
– Wood sorrel

Recipe steps

1. To make the polenta syphon, boil 1 litre of water together with the butter, cream, salt and pepper. Sprinkle in the polenta, and cook for 30 minutes over a low heat. Strain and season to taste. Use a syphon with 2 cartridges.

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

3. Prepare the root chervils, blanch them, then peel them before roasting them over a wood fire.

4. To serve, divide the polenta syphon between the bowls. Sprinkle with the chestnut pieces, hazelnuts, popcorn and wood sorrel. Skewer the root chervils on wooden skewers, and enjoy!

Bon appétit!

The Chief's advice

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

Michel Verdu, Hotel Restaurant Baud
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