Pear and Polenta

Directions

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.