Yakima Valley Polenta Recipe

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Ingredients:

Serving

1 cup port cooking wine (recommended : paul mason)
1/2 cup balsamic vinegar
1/2 tbsp herbes de provence
1/2 tsp kosher salt
1/4 tbsp ground black pepper
1 tsp light brown sugar
1/2 lb organic bing cherries, pitted
1 1/2 jumbo organic yellow onions
2 tbsp herbs de provence
1 tbsp 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
1/2 cup olive oil
12 oz organic green beans
12 oz organic grilled sweet onion
kosher salt
ground black pepper
1 1/2 tsp herbes de provence
6 tbsp lemon juice (recommended : rosella's)
1 1/2 cups cherry reduction
6 oz 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 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	665.31 Kcal (2786 kJ)
Calories from fat	216.02 Kcal
		% Daily Value*
Total Fat	24g	37%
Sodium	593.92mg	25%
Potassium	422mg	9%
Total Carbs	92.61g	31%
Sugars	22.44g	90%
Dietary Fiber	11.87g	47%
Protein	8.33g	17%
Vitamin C	16.1mg	27%
Vitamin A	3.6mg	121%
Iron	1.3mg	7%
Calcium	187.5mg	19%

Amount Per 100 g
Calories	71.31 Kcal (299 kJ)
Calories from fat	23.15 Kcal
		% Daily Value*
Total Fat	2.57g	37%
Sodium	63.66mg	25%
Potassium	45.23mg	9%
Total Carbs	9.93g	31%
Sugars	2.41g	90%
Dietary Fiber	1.27g	47%
Protein	0.89g	17%
Vitamin C	1.7mg	27%
Vitamin A	0.4mg	121%
Iron	0.1mg	7%
Calcium	20.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.5

Points
16

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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