Polenta with Pear, Gorgonzola, & Pine Nuts

Ingredients

• 4 cups water
• 1 cup quick-cooking polenta
• 1 teaspoon kosher salt
• 1 tablespoon butter
• Cooking spray
• 1 pear, peeled, cored, and diced
• 1/3 cup crumbled Gorgonzola cheese
• 3 tablespoons pine nuts, toasted
• 1 teaspoon lemon zest
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil, plus more if needed

Preparation

1. Bring 4 cups of water to a boil in medium saucepan. Gradually whisk in polenta and salt. Reduce heat to low and cook for 4 minutes or until thick, stirring often. Stir in butter. Pour polenta into a 9 inch square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly onto surface of polenta. Chill polenta for 1 hour or until polenta is very firm. Cut into 2-inch squares or use a small cookie cutter to make shape of your choice.
2. Combine diced pear, Gorgonzola cheese, pine nuts, lemon zest, and honey in a small bowl and set aside.
3. Add 1/2 inch olive oil to a large skillet and heat over medium-high heat.  Working in batches, fry polenta pieces until golden brown, about 3 to 4 minutes per side. Using tongs, transfer fried polenta to a paper-towel lined plate to drain. Transfer polenta to a serving platter. Top each polenta square with a rounded spoonful of the pear and Gorgonzola mixture and serve.