Orange Polenta With Orange Balsamico Sauce

• 3 oranges
• 1 garlic clove
• thyme, 4 sprigs
• rosemary, 1 sprig
• 1 teaspoon salt
• 1 23 cups stock
• 2 tablespoons olive oil
• 4 14 ounces cornmeal
• 1 38 ounces pecorino cheese, grated
• 4 tablespoons balsamic vinegar
• 1 38 ounces butter
• 1 teaspoon brown sugar
• 1 cup chicken stock, reduced

1. Filet two oranges, set aside.
2. Juice the remaining orange and mix the juice with stock, olive oil, garlic clove (whole), thyme, rosemary and salt and bring to a boil.
3. As soon as the liquid is boiling, remove garlic clove, thyme and rosemary.
4. Slowly stir in the cornmeal, reduce heat and let simmer, stirring constantly, until the polenta is no longer gritty (about 10 minutes).
5. Stir in grated pecorino (or parmesan cheese), set aside.
6. In a saucepan combine balsamico and brown sugar, slowly bring to a boil and let caramelize.
7. Carefully pour in reduced stock, bring to a boil, reduce heat and add butter.
8. As soon as the butter is molten, add the orange filets, gently heat and immediately serve with polenta.

oranges, garlic, thyme, rosemary, salt, stock, olive oil, cornmeal, pecorino cheese, balsamic vinegar, butter, brown sugar, chicken stock

Taken from www.food.com/recipe/orange-polenta-with-orange-balsamico-sauce-403439 (may not work)