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For the parmesan polenta: Bring 6 cups water to a boil in a heavy saucepan.
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When the water is boiling, add the salt and pepper and then gradually whisk in the cornmeal.
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Reduce the heat to low and cook until it thickens and the water is absorbed, about 15 minutes.
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Turn off the heat and stir in the Parmesan and butter.
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Pour the mixture onto a baking sheet and spread out into a uniform layer.
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Refrigerate until the polenta sets and is firm to the touch.
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For the gorgonzola cheese sauce: Put the cream, gorgonzola, salt and pepper in a pan over medium heat and cook, stirring occasionally, until the ingredients have melted together, about 5 minutes.
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Set aside.
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Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
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Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes.
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For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat.
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Grill the pear halves to give grill marks and slightly soften, about 3 minutes.
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Put a square of polenta on a plate and stand up the pear halves next to it.
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Top with the gorgonzola sauce and finish by sprinkling the fresh basil, pine nuts and sun-dried tomatoes over the top.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
