serves
4
difficulty
Mid
serves
4
people
difficulty
Mid
level
Ingredients
500 ml (2 cups) milk
200g (1 cup) polenta
1 tbs butter
1 tbs good-quality honey, plus extra, to serve
Salty caramelised pears
150 g (⅔ cup) dark brown sugar
1 cinnamon quill
80 g butter, chopped
½ tsp salt
100 ml cream
3 corella pears, unpeeled, cored, thickly sliced
Instructions
To make pears, place sugar and cinnamon in a large frying pan over low heat. Cook, stirring, until sugar melts. Discard cinnamon. Add butter and stir until melted, then stir in salt. Add cream and stir until smooth. Increase heat to medium, add pears and cook for 5 minutes or until tender. Set aside and keep warm.
Bring milk and 500ml water to the boil in a saucepan over high heat. Sprinkle in polenta through your fingers, stirring the whole time to prevent clumping. Stir until it returns to the boil, then reduce heat to low and simmer, stirring occasionally, for 10 minutes or until a nice porridge-like consistency.
Add butter, honey and a generous pinch of salt and stir to combine. Serve polenta hot with the caramelised pears and extra honey.
As seen in Feast Magazine, Issue 15, pg36.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
