Yakima Valley polenta recipe

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Ingredients

  • For the cherry reduction:

  • 240ml port cooking wine (recommended: Paul Mason)
  • 120ml balsamic vinegar
  • 1/2 tbsp herbes de Provence
  • 1/2 tsp salt
  • 1/4 tbsp ground black pepper
  • 1 tsp light brown sugar
  • 250g organic cherries, pitted

  • For the polenta:

  • 1 1/2 jumbo organic yellow onions
  • 2 tbsps herbs de Provence
  • 1 tbsp salt
  • 120ml white cooking wine (recommended: Farron Ridge)
  • 3L water
  • 1 cup polenta
  • Cooking spray, for sheet pan
  • Olive oil, for brushing polenta

  • For the French bean saute:

  • 8 tbsps olive oil
  • 350g organic French beans
  • 350g organic griddled sweet onion
  • Salt
  • Ground black pepper
  • 1 1/2 tsps herbes de Provence
  • 6 tbsps lemon juice
  • 360ml cherry reduction
  • 180g Cambazola cheese, cut into small bits, for garnish

Use imperial measurements

Method

How to make Yakima Valley polenta recipe

Cherry reduction:

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

Polenta:

1) Prepare the onions by removing the skin and core. Cut into small dice.

2) In a medium saute pan, add the onion, salt and cooking wine, and cook until the liquid reduces.

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

4) Prepare a sheet tray with cooking spray and pour the polenta onto the sheet tray. Allow to cool. When the polenta has cooled completely, cut into portion-size squares. Refrigerate until ready to use.

5) Preheat the oven to 200C/Gas 6 or preheat the griddle over medium-high heat.

6) Brush the polenta with olive oil and either place it on a baking sheet and bake, or griddle until browned.

French bean saute:

In a saute pan, heat the olive oil then add the French beans and onions. Cook until heated through. Add salt and pepper, to taste, and the herbes de Provence. Saute until the herbs are fragrant and then add the lemon juice. Remove from the heat.

Assembly:

1) Reheat the cherry reduction.

2) Lay out portions of the polenta on each plate. Place the French bean saute over the polenta and pour the cherries and juice on top.

Garnish with Cambazola cheese and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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