Polenta with Pont l'Eveque and Poached Pears

Polenta with Pont-l'Évêque and Poached Pears



  • 4 cups water
  • 4 cups milk
  • 3 tablespoons butter
  • 2 teaspoons salt
  • 2 cups polenta


  • 1 750 ml bottle red wine, preferably dry
  • 1 cup orange juice
  • 1 cup sugar
  • 1 cinnamon stick
  • 2 Bosc pears, cored, peeled, and halved lengthwise


  • 1 cup unsalted pistachios, shelled and crushed
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 tablespoon parsley, finely chopped
  • Salt to taste
  • Pont-l’Évêque


For the polenta:

  • Bring the water, milk, butter and salt to a boil in a large saucepot.
  • Gradually add the polenta while whisking aggressively for 3-4 minutes to prevent any lumps. Turn the heat down to a gentle simmer and stir with a wooden spoon every 10 minutes until the polenta is fully cooked, creamy and smooth, approximately 45 minutes. If needed, add additional water to achieve the desired consistency.

For the pears:

  • While the polenta is cooking, combine the red wine, orange juice, sugar, and cinnamon stick in a saucepan over medium-high heat and stir until the sugar dissolves. Add pear halves and bring to a boil.
  • Reduce to a simmer uncovered until the pears are tender, 15-20 minutes. Remove the pears and slice when cool.
  • Continue cooking the liquid until reduced to 2 cups. Strain and reserve.

To assemble:

  • Combine the crushed pistachios, lemon zest, orange zest, and parsley, and add salt to taste.
  • Place the polenta into a bowl, layer the Pont l’Eveque, sliced pears, and pistachios. Drizzle the reduced wine sauce on top.

Nutritional Information:

  • 8 servings, 8 oz cheese, does not include salt and pepper
  • Calories 622
  • Total Fat 23 g
  • Saturated Fat 6 g
  • Cholesterol 24 mg
  • Sodium 665 mg
  • Total Carbohydrate 73 g
  • Dietary Fiber 5 g
  • Sugars 39 g
  • Protein 17 g