Recipe: Crispy Polenta with Grilled Pears. Originally published in the Summer + Fall 2020 issue.
Enjoy this delicious summer and fall recipe from Roy Benningfield of SALT: Crispy Polenta with Grilled Pears.
FOR THE FONDUE:
1 cup heavy cream
1/4 lb blue cheese cut into 1-inch cubes or crumbles
Heat the heavy cream in a heavy-bottomed saucepan on low heat. Stir in the blue cheese and cook about two minutes until the cheese is completely melted and sauce is smooth. Add salt to taste.
FOR THE CRISPY POLENTA:
3 cups water
1 cup polenta or cornmeal
1 Tbsp olive oil
Bring the water to a boil in a heavy-bottomed pot. While whisking the water, slowly pour in the polenta. Reduce the polenta to a simmer while continuing to whisk for 25-35 minutes. If it begins to boil, reduce the heat until the boiling stops. When the polenta is cooked, pour onto a nonstick sheet pan to cool. When cool, cut polenta into desired shapes.
Preheat outdoor or indoor grill to medium-high heat. Brush the polenta lightly on both sides with olive oil and grill, turning one time until the edges are golden brown.
FOR THE GRILLED PEARS:
4 Tbsp toasted pine nuts
3 cups mixed lettuces
Slice each pear in half. Use a melon baller to scoop out seeds of each pear. Use the same grill used for the polenta at a medium-high heat to grill the inside of each pear until it reaches desired tenderness. Slice a tiny bit off the bottom of the pear to make a flat base. This will help the pear stand up on the plate.
Plate the entire dish by placing half a pear and mixed lettuces on top of bed of grilled polenta. Drizzle with blue cheese fondue and 1 tablespoon of pine nuts per dish. For some extra tang, drizzle with a tablespoon of balsamic vinegar.
Photo of Crispy Polenta with Grilled Pears courtesy of denver dish; bio photo by Bailey Batchelor.