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1
Place all ingredients, except cherries, in a medium pot.
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2
Bring to a boil, lower the heat and until slightly viscous and coats spoon.
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3
Add the pitted cherries and heat briefly.
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4
Set aside.
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5
For the Polenta:
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6
Prep the onions by removing skin and core.
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7
Cut into small dice.
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8
In a medium saute pan, add the onion, salt, and cooking wine and cook until liquid had reduced.
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9
Bring water to a boil in a large stockpot.
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10
Slowly add polenta and herbes de Provence.
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11
Reduce the heat, add the onion mixture and continue to stir polenta until thickened, about 10 minutes.
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12
Prepare a sheet pan with cooking spray and pour polenta onto sheet pan.
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13
When polenta has cooled completely, cut into portion size squares.
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14
Refrigerate until ready to use.
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15
Preheat oven to 400 degrees F or preheat grill over medium-high heat.
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16
Brush polenta with olive oil and place on a baking sheet or grill and bake or grill until browned.
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17
For the Green Bean Saute:
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18
In saute pan, heat olive oil, add green beans and onions, and cook until heated through.
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19
Add salt and pepper, to taste, and herbes de Provence.
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20
Saute until herbs are fragrant and then add lemon juice.
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21
Remove from heat.
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22
Reheat the cherry reduction.
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23
To serve, lay out portions of polenta on each plate.
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24
Place onion/green bean saute over polenta and pour cherries and juice on top.
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25
Garnish with Cambazola cheese.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
