Pear and Polenta

1. 1

   For the parmesan polenta: Bring 6 cups water to a boil in a heavy saucepan.

2. 2

   When the water is boiling, add the salt and pepper and then gradually whisk in the cornmeal.

3. 3

   Reduce the heat to low and cook until it thickens and the water is absorbed, about 15 minutes.

4. 4

   Turn off the heat and stir in the Parmesan and butter.

5. 5

   Pour the mixture onto a baking sheet and spread out into a uniform layer.

6. 6

   Refrigerate until the polenta sets and is firm to the touch.

7. 7

   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.

8. 8

   Set aside.

9. 9

   Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.

10. 10

    Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes.

11. 11

    For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat.

12. 12

    Grill the pear halves to give grill marks and slightly soften, about 3 minutes.

13. 13

    Put a square of polenta on a plate and stand up the pear halves next to it.

14. 14

    Top with the gorgonzola sauce and finish by sprinkling the fresh basil, pine nuts and sun-dried tomatoes over the top.

15. 15

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

16. 16

    The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.