Ingredients
250ml milk
60g instant polenta
15gr unsalted butter
1 tsp liquid honey
2 nashi pear, peeled, cored and cut in segments
15g unsalted butter
Lemon juice
2 tbsp liquid honey
250ml milk
60g instant polenta
15gr unsalted butter
1 tsp liquid honey
2 nashi pear, peeled, cored and cut in segments
15g unsalted butter
Lemon juice
2 tbsp liquid honey
In a sauce pan heat the milk, add honey and then the polenta. Stir constantly and then add butter. As the polenta thickens, pour the mixture in greased muffin pans and allow to set. In the meantime, melt the butter in a fry pan. Add honey. Coat nashi pear segments with lemon juice and then place them in the fry pan and let them simmer, lid on, for about 30 minutes or until the segments are tender and the juice starts to be caramelised. Cook for a couple of minutes with the lid off. Then arrange a couple of segments on top of each polenta round and grill them in the oven for about 5 minutes.
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