Delicious polenta with pears paired with wine

Regarding the pears

Components

• Two pears from Portugal
• 1 stick of cinnamon
• Half a teaspoon of sugar
• 1 cup of red wine (tea)
• 1 cup (teacup) of water
• zest of 1 Tahiti lemon

Setup phase

1. Peel the pears and slice them lengthwise down the middle. Use the tip of a teaspoon to scoop out the core and seeds, then discard them. Cut each half into three wedges. Wash and dry the lemon. Using a vegetable peeler, gently remove the lemon peel, avoiding the white pith.

1. Place the pear gums in a medium-sized pan, then add sugar, water, wine, cinnamon, and lemon peel.
2. Place the pot over medium heat until it reaches a boil. Reduce the heat and let it simmer for approximately 20 minutes, stirring occasionally until the pears are tender and fully cooked.
3. Switch off the heat and use a skimmer to move the pears to a plate. Throw away the lemon peels. Place the pan back on low heat and let it simmer for an additional 20 minutes, until it thickens and reaches the napê stage – coat the back of a spoon with the cream and run your index finger through it to create a line: the cream should stay in place. Set the syrup aside in a bowl.

For the cornmeal dish

Components

• 1/2 cup of instant polenta (tea)
• 3 tea cups of milk
• Half vanilla beech
• One-third of a tea cup of sugar
• 50 grams of butter
• pieces of one Sicilian lemon

Setup phase

1. Slice the vanilla bean lengthwise down the middle – reserve one half in a tightly sealed glass container in the refrigerator for a future recipe. Using the tip of a knife, split the other half lengthwise and scrape out the seeds.

1. In a medium pan, combine milk, vanilla seeds, sugar, and lemon zest. Bring to a boil over high heat, then reduce to medium and gradually add the polenta, stirring constantly with a whisk to prevent lumps. Cook for about 5 minutes until the polenta is bubbling and creamy. Note: Cooking time for instant polenta can vary by brand; if needed, cook a little longer.
2. Remove from heat and stir in the butter. Serve alongside the cooked pears, wine syrup, and a piece of a very crunchy chestnut.