Recipe courtesy of Cafe Flora
Episode: Seattle
Print
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Cherry Reduction:
  • 1 cup port cooking wine (recommended: Paul Mason)
  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 tablespoon ground black pepper
  • 1 teaspoon light brown sugar
  • 1/2 pound organic Bing cherries, pitted
Polenta:
  • 1 1/2 jumbo organic yellow onions
  • 2 tablespoons herbs de Provence
  • 1 tablespoon kosher salt
  • 1/2 cup white cooking wine (recommended: Farron Ridge)
  • 3 quarts water
  • 1 quart polenta
  • Cooking spray, for sheet pan
  • Olive oil, for brushing polenta
Green Bean Saute:
  • 1/2 cup olive oil
  • 12 ounces organic green beans
  • 12 ounces organic grilled sweet onion
  • Kosher salt
  • Ground black pepper
  • 1 1/2 teaspoons herbes de Provence
  • 6 tablespoons lemon juice (recommended: Rosella's)
  • 1 1/2 cups cherry reduction
  • 6 ounces Cambazola cheese, cut into small bits, for garnish

Directions

For the Cherry Reduction:

Place all ingredients, except cherries, in a medium pot. Bring to a boil, lower the heat and until slightly viscous and coats spoon. Add the pitted cherries and heat briefly. Set aside.

For the Polenta:

Prep the onions by removing skin and core. Cut into small dice.

In a medium saute pan, add the onion, salt, and cooking wine and cook until liquid had reduced.

Bring water to a boil in a large stockpot. Slowly add polenta and herbes de Provence. Reduce the heat, add the onion mixture and continue to stir polenta until thickened, about 10 minutes.

Prepare a sheet pan with cooking spray and pour polenta onto sheet pan. When polenta has cooled completely, cut into portion size squares. Refrigerate until ready to use.

Preheat oven to 400 degrees F or preheat grill over medium-high heat.

Brush polenta with olive oil and place on a baking sheet or grill and bake or grill until browned.

For the Green Bean Saute:

In saute pan, heat olive oil, add green beans and onions, and cook until heated through. Add salt and pepper, to taste, and herbes de Provence. Saute until herbs are fragrant and then add lemon juice.

Remove from heat.

Reheat the cherry reduction.

To serve, lay out portions of polenta on each plate. Place onion/green bean saute over polenta and pour cherries and juice on top. Garnish with Cambazola cheese.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Polenta

Recipe courtesy of Laura Vitale

Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here