MKR episode 18 recipe: Crostini di Polenta

Prep time: 30 minutes

Cook time: 45 minutes

Serves 6.

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Ingredients

2 large pears, cut into thin wedges

50g roasted walnuts, coarsely chopped

Honey, to drizzle

Crostini de polenta

1L vegetable stock

1 cup polenta

100g finely grated parmesan

50g butter

Extra polenta, to dust

Olive oil, for shallow frying

Gorgonzola cream

100g Gorgonzola cheese

100g cream cheese

50g mascarpone cheese

Method

1. To make costini polenta, lightly spray a lamington pan with oil.

2. Bring stock to a simmer in a saucepan. Gradually stir in polenta. Cook, stirring, until soft and thick. Stir in parmesan and butter. Season with salt and pepper.

3. Pour mixture into prepared pan. Cool, then refrigerate until firm.

4. Invert polenta onto a baking tray and cut into fingers.

5. Dust polenta fingers in extra polenta and shallow fry in small batches until golden and crisp. Drain on absorbent paper. Season.

6. Preheat oven to 160C. Line an oven tray with baking paper and lightly spray with olive oil. Arrange pear wedges on tray. Bake for 30 minutes or until lightly golden and tender.

7. To make gorgonzola cream, process all ingredients until smooth and creamy. Season with ground black pepper.

8. To assemble, spoon or pipe gorgonzola cream onto polenta. Top with roasted pear. Sprinkle with walnuts. Drizzle with honey.