Yakima Valley Polenta Recipe Recipe | Food Network

Ingredients

• 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
• 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
• 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