1 tube pre-cooked polenta 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 clove garlic, crushed 1-1/2 cups dry white wine 1 bay leaf 1 teaspoon cornstarch 1 Tablespoon water 1-1/2 cups Gruyere cheese, shredded 1-1/2 cups Emmentaler cheese, shredded 1 Tablespoon brandy Salt and pepper to taste
Melt butter and oil in a non-stick skillet. Cut polenta into 1/2" slices and cut slices in half and then in half again. Cook polenta pieces until browned on both sides. Drain on a paper towel. In a medium saucepan, add garlic, wine and bay leaf and bring to a boil. Mix cornstarch with water and add to wine mixture. While liquid is boiling, remove garlic and bay leaf. Add cheeses and stir until incorporated, then add brandy. Season with salt and pepper to taste. Transfer to a fondue pot and light sterno. Serve with polenta pieces for dipping.
This sauce is also wonderful for dipping pre-cooked vegetables.