Spinach polenta with gorgonzola and caramelized pear wedges

Name: Spinach polenta with gorgonzola and caramelized pear wedges
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 7-10 Tbsp Ingredients for 2 persons:; 150 g Whipped cream; 550 ml Vegetable broth ̈he; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Instant polenta grit; 1 ripe pear; 1 TABLESPOON liquid honey; 2 TABLESPOONS Butter; 50 g creamy gorgonzola; 100 g Baby leaf spinach; 30 g finely grated parmesan; 2 TABLESPOONS Olive oil Olivenöl; 1-2 TABLESPOONS Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

7-10 Tbsp Ingredients for 2 persons:
150 g Whipped cream
550 ml Vegetable broth ̈he
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Instant polenta grit
1 ripe pear
1 TABLESPOON liquid honey
2 TABLESPOONS Butter
50 g creamy gorgonzola
100 g Baby leaf spinach
30 g finely grated parmesan
2 TABLESPOONS Olive oil Olivenöl
1-2 TABLESPOONS Lemon juice

Directions

1
Bring cream and stock to the boil. Season with salt and pepper. Add polenta while stirring with a whisk and let it swell for about 5 minutes at a mild heat, stirring frequently with a wooden spoon. The polenta is cooked when it has lost its granular structure
2
Peel, quarter, core and cut the pear into slices. Heat honey in a pan. Cook the pear for about 3 minutes. Add 1 tablespoon butter and fry briefly
3
Cut the gorgonzola into small pieces. Wash the spinach and spin dry. Fold the spinach with the two cheeses and 1 tablespoon butter into the hot polenta. Season to taste with salt, pepper and nutmeg. Arrange the polenta on plates with the pears and caramel stock. Drizzle with olive oil and lemon juice. Season with pepper. Serve immediately