Grilled Polenta With Gorgonzola And Pear

1. 1

   Bring the milk and 1 cup water to a boil in a medium saucepan on high heat. Reduce the heat to medium. Gradually add the polenta in a thin, steady stream, whisking constantly, until smooth. Reduce the heat to low. Cook, stirring, for 5 mins, or until the polenta comes away cleanly from the side of the pan. Stir in the Parmesan cheese and season well. Spoon the polenta onto a lightly oiled baking pan. Use a wet spatula to spread out to an 8-inch round and smooth the top. Cool at room temperature for 30 mins, or until firm and set.

2. 2

   Preheat a grill pan or broiler to medium-high. Cut the polenta into 8 wedges. Brush each side lightly with oil. Cook for 5 mins each side, or until golden and heated through.

3. 3

   Meanwhile, quarter and core the pears and cut into thin wedges. Melt the butter in a large skillet on high heat. Cook the pears, tossing, for 4 mins, or until tender. Add 1/2 of the gorgonzola to the pan and toss until melted. Spoon the pear mixture over the polenta. Top with the remaining gorgonzola, walnuts and parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.