Kazia Jankowski - big world | small kitchen

Pan Seared Polenta & Pears with Gorgonzola Sauce

Serves 10-12

For the polenta:

1 ½ cups milk
1 ½ cups water
7 ½ teaspoons extra virgin olive oil, divided
2 bay leaves
1 teaspoon kosher salt
1 cup yellow grits
4 tablespoons unsalted butter, room temperature, cut into tablespoons
½ cup freshly grated Parmesan
¾ teaspoon freshly ground black pepper

For the Gorgonzola sauce:

1 tablespoon butter
1 tablespoon flour
1 cup whipping cream
¼ cup white wine
¼ cup chicken broth
1 cup crumbled Gorgonzola cheese

For the pears:

2-3 firm ripe Barlett pears, cut into 1-inch cubes
2 tablespoons olive oil

To make polenta:

Line a 9×9 baking pan with plastic wrap.

In a large, wide saucepan, combine milk, water, 1 ½ teaspoons olive oil, bay leaves, and salt. Add grits, and over medium-high heat bring to a boil. Stirring constantly, cook polenta until thick and begins to hold shape, about 15-20 minutes. Remove from heat, take out bay leaves, and stir in butter, Parmesan, and pepper.

Transfer polenta to lined baking pan. Using a rubber spatula, evenly distribute throughout pan. Let sit 10 minutes at room temperature. Transfer to refrigerator and chill at least 30 minutes.

Pour remaining 6 teaspoons olive oil into a small dish. Using a sharp knife, cut chilled polenta into 1 ½-inch cubes. With a pastry brush, coat cubes with olive oil.

To make Gorgonzola sauce:

While the polenta is chilling make Gorgonzola sauce. Melt butter in a small saucepan over medium heat. Add flour, and whisk until it has dissolved completely and mixture is slightly golden, about 1 minute. Add cream, wine, and broth, and bring to a boil. Boil for 1 minute or until sauce is thick enough to coat a spoon. Add Gorgonzola, whisking frequently until cheese is fully melted and sauce has reduced slightly, about 5 minutes.

To make pears:

Toss diced pears in olive oil.

To assemble:

Heat large cast iron skillet over medium-high heat. Working in batches add the pears. Sear pears, without moving, until they are dark and golden on one side, 30 seconds to 1 minute. Using tongs flip pears to sear another side. Continue until pears are fully browned. Wipe skillet clean.

Return skillet to medium-high heat. When hot, add polenta cubes, in batches. Careful not to crowd. Sear one side of polenta until golden, 45 seconds to a minute. With a rubber spatula, gently flip polenta cube to another side. (If you’re too forceful with the spatula, you’re likely to break the polenta’s delicious, golden crust.) Continue until all sides are seared.

To finish, take one polenta square, dollop with a small amount of Gorgonzola sauce. Top with pear, and slide toothpick through the entire appetizer. Continue with remaining polenta and pears.