For the parmesan polenta: Bring 6 cups water to a boil in a heavy saucepan. When the water is boiling, add the salt and pepper and then gradually whisk in the cornmeal. Reduce the heat to low and cook until it thickens and the water is absorbed, about 15 minutes. Turn off the heat and stir in the Parmesan and butter.
Pour the mixture onto a baking sheet and spread out into a uniform layer. Refrigerate until the polenta sets and is firm to the touch.
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. Set aside.
Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes.
For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat. Grill the pear halves to give grill marks and slightly soften, about 3 minutes.
Put a square of polenta on a plate and stand up the pear halves next to it. Top with the gorgonzola sauce and finish by sprinkling the fresh basil, pine nuts and sun-dried tomatoes over the top.
Use the remaining polenta squares as a side dish for another meal, or increase the pear and toppings to make additional servings.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kim Rice, Graze Restaurant at Harmony Golf Preserve, St. Cloud, FL
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