Crispy Polenta Cake with Roasted Pears, Gorgonzola, and Honey Drizzle
25min
40min
4
385
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Chef's Note
This elegant snack showcases the Italian technique of creaming polenta with cheese and butter for a luxurious texture. The contrast between warm, creamy polenta and cool, sweet pears with tangy gorgonzola creates a sophisticated flavor profile. Make the polenta base up to 4 hours ahead and refrigerate—simply pan-fry before serving for maximum crispness.
Tags
Ingredients
1.5 cup whole milk
1 cup vegetable broth
0.75 cup polenta (cornmeal)
3 tablespoons unsalted butter
3 ounces gorgonzola cheese
8 leaves fresh sage leaves
2 medium ripe Bosc pears
3 tablespoons raw honey
1 tablespoons balsamic vinegar
3 tablespoons pine nuts
1.5 ounces freshly grated Parmigiano-Reggiano
1 large eggs
Instructions
- 1
In a medium saucepan, combine 1.5 cups of whole milk and 1 cup of vegetable broth. Bring to a simmer over medium heat, stirring occasionally.
- 2
Slowly whisk in 0.75 cup of polenta (cornmeal) in a thin stream, stirring constantly to prevent lumps. This should take about 2 minutes.
- 3
Reduce heat to low and continue cooking for 15-20 minutes, stirring frequently with a wooden spoon, until the polenta is very thick and pulls away from the sides of the pan. The mixture should be creamy but hold its shape.
- 4
Remove from heat and stir in 2 tablespoons of unsalted butter, 3 ounces of gorgonzola cheese (crumbled), and 1 large egg until fully incorporated and smooth.
- 5
Spread the polenta mixture onto a parchment-lined baking sheet, smoothing into a 0.5-inch thick rectangle. Let cool at room temperature for 10 minutes, then refrigerate for at least 15 minutes until firm.
- 6
While polenta sets, prepare the pears: wash, peel, halve lengthwise, and scoop out the cores with a melon baller or small spoon.
- 7
Cut each pear half lengthwise into 3 thin slices, creating a fan shape.
- 8
Preheat your oven to 400°F (200°C). Arrange pear slices on a baking sheet, brush lightly with 1 tablespoon of the honey mixed with 1 tablespoon of balsamic vinegar.
- 9
Roast the pears for 12-15 minutes until they are caramelized at the edges and tender when pierced with a fork.
- 10
While pears roast, cut the chilled polenta into 4 equal squares or rectangles.
- 11
Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once foaming, carefully place the polenta cakes in the pan.
- 12
Sear for 3-4 minutes per side until golden brown and crispy, working in batches if needed. Transfer to a serving plate.
- 13
In the same skillet, add the remaining 1 tablespoon of butter and 8 fresh sage leaves over medium heat. Cook for 1-2 minutes until the sage is fragrant and butter is lightly browned. Remove from heat.
- 14
Toast 3 tablespoons of pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until golden and fragrant. Set aside.
- 15
To serve, place one polenta cake on each plate. Arrange pear slices alongside, drizzle with the remaining 2 tablespoons of raw honey and the sage brown butter.
- 16
Sprinkle with toasted pine nuts and 1.5 ounces of freshly grated Parmigiano-Reggiano. Serve immediately while polenta is still warm.
Nutrition Information (per serving)
385
12g
38g
22g
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