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Pour the mixture onto a baking sheet and spread out into a uniform layer. Refrigerate until the polenta sets and is firm to the touch.
For the gorgonzola cheese sauce: Put the cream, gorgonzola, salt and pepper in a pan over medium heat and cook, stirring occasionally, until the ingredients have melted together, about 5 minutes. Set aside.
Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes.
For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat. Grill the pear halves to give grill marks and slightly soften, about 3 minutes.