Mexican Fondue with Polenta Balls and Vegetables

Ingredients

• 1 Spring onion
• 1 red chili pepper
• 0.5 l vegetable broth
• 250 g cornmeal
• 125 g freshly grated Gouda cheese
• 1 egg
• 1 egg yolk
• 1 tsp Dried oregano
• Salt
• black pepper (ground)
• 1 green bell pepper
• 1 red bell pepper
• 500 g canned corn kernels
• 1.5 l plant oil

Instructions

1. 1.

   Clean, wash, dry and cut the spring onion into rings. Wash the chili, halve it, remove seeds and finely dice. Bring the broth to a boil, sprinkle in 200 g of cornmeal, simmer over medium heat for 20 minutes while stirring constantly. Stir in the cheese, egg, yolk, spring onion and chili, season with oregano, salt and pepper. Form walnut-sized balls, roll them in the remaining polenta and set aside to cool.

2. 2.

   Wash the bell peppers, halve them, remove seeds and roughly dice the flesh. Drain the corn and cut into 2 cm pieces. Arrange the vegetables and balls on plates. Heat oil in a fondue pot and place it over a burner. Fry the polenta balls and vegetables using a fondue sieve in the fat.