Ingredients for 4:
½ litre water
150 g stone-ground 8 File corn flour
100 g egg
250 g Fontina PDO
350 g cream
200 g pancetta tesa
150 g fine-ground 8 File corn flour
50 g egg white
1 litre extra virgin olive oil
For the polenta: pour the corn flour into a saucepan where you have brought the water to the boil; stir to avoid the formation of lumps and after about an hour of cooking pour the mixture into a baking tray; allow to cool completely.
Roll the cold polenta into balls about 3 cm in diameter, dip them in egg and then in corn.
Keep them chilled.
For the Fontina cream: cut the Fontina into pieces and add the cream; melt the mixture in a bain-marie; strain the cream and keep warm.
For the crispy pancetta: cut the pancetta into strips and brown it in the oven at 180° for about 5-6 minutes and keep warm.
For the corn flakes: mix the fine flour with the egg white until a soft, homogeneous mixture is obtained; spread a very thin layer on a silpat and bake in the oven at 180° for about 2 minutes. Cool the resulting crispy pastry and crumble it.
Pour the Fontina cream into a thermal siphon and add 2 gas canisters.
Bring the oil to temperature and fry the polenta balls in it.
Arrange the fried balls on the bottom of a small casserole together with the crispy pancetta strips and cover with a layer of Fontina mousse; sprinkle with polenta corn flakes and serve.