Chargrilled polenta with gorgonzola and pear

  • 1 hr 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Chargrilled polenta with gorgonzola and pear
  • 1 1/2 cup (375ml) milk
  • 1 cup (170g) instant polenta
  • 1/2 cup (40g) grated parmesan
  • 1 tablespoon olive oil
  • 2 pears
  • 1 tablespoon butter
  • 100 gram gorgonzola, crumbled
  • 1/2 cup roughly chopped toasted walnuts
  • roughly chopped flat leaf parsley, to serve


Chargrilled polenta with gorgonzola and pear
  • 1
    Combine milk and 1 cup water in a medium saucepan and bring to boil on high. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 minutes, or until polenta comes away cleanly from side of pan. Stir through parmesan and season well. Turn polenta onto a lightly oiled board or baking tray. Use a wet spatula to spread out to a 20cm disc and smooth surface. Cool at room temperature for 30 minutes, or until firm and set.
  • 2
    Preheat a chargrill on medium-high. Cut polenta into eight wedges. Brush each side lightly with oil. Chargrill for 5 minutes each side, or until golden and heated through.
  • 3
    Meanwhile, quarter and core pears and cut into thin wedges Melt butter in a frying pan on high. Cook pear, tossing, for 4 minutes, or until tender. Add half of gorgonzola to pan and toss until melted. Spoon pear mixture over polenta. Top with remaining gorgonzola, scatter with walnuts and parsley, and serve.