Spinach polenta with gorgonzola and caramelized pears

Name: Spinach polenta with gorgonzola and caramelized pears
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 150 g Whipped cream; 550 ml Vegetable broth; 7-10 Tbsp salt, pepper, 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; 1-2 TABLESPOONS Lemon juice

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

150 g Whipped cream
550 ml Vegetable broth
7-10 Tbsp salt, pepper, 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
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 on a mild heat, stirring frequently with a wooden spoon.
2
The polenta is cooked when it has lost its granular structure.
3
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.
4
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.
5
Sprinkle with olive oil and lemon juice. Season with pepper. Serve immediately.