Prepare polenta according to package directions.

Cook polenta until thick and pulls away from the pot sides.

Pour polenta into a greased 8x8 inch baking dish.

Let polenta cool and set completely.

Cut the cooled polenta into fries, approximately 2 inches long by 1/2 inch square.

Dry the polenta fries with paper towels.

Dust the polenta fries with flour, shaking off excess.

Heat vegetable oil to 325 degrees F.

Fry the polenta fries until golden brown and crunchy, about 5-6 minutes.

Drain the fried polenta fries on paper towels.

Lightly season the polenta fries with salt.

Serve the polenta fries immediately or keep warm in a low oven.

Prepare a water bath by simmering water in a large saucepan.

Dissolve cornstarch in a small amount of water to form a slurry.

Combine wine, garlic clove and peppercorns in a metal bowl.

Place the bowl over the simmering water bath (double boiler).

Remove peppercorns and garlic from the wine when simmering.

Add one quarter of the fontina cheese to the wine and whisk until melted and combined.

Continue adding cheese in portions, whisking until fully incorporated.

Add the cornstarch slurry to the cheese mixture, whisking constantly.

Simmer until the fondue is smooth and creamy.

Season the fondue to taste with freshly ground nutmeg.

Transfer the fontina fondue to a fondue pot.

Serve the warm fontina fondue with the polenta fries for dipping.