Polenta with Pont l'Eveque and Poached Pears

Polenta with Pont-l'Évêque and Poached Pears

Ingredients

Polenta:

4 cups water

4 cups milk

3 tablespoons butter

2 teaspoons salt

2 cups polenta

Pears:

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

Topping:

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

Steps

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.