• 1  cup  port wine
• 1/2  cup  balsamic vinegar
• 1  teaspoon  light brown sugar
• 1/2  teaspoon  herbes de Provence
• 1/2  pound  fresh or frozen Bing cherries, pitted and halved

• 2  16-ounce  tubes prepared polenta, cut into 8 rounds each
• 1 1/2  tablespoons  olive oil, plus more for brushing
• 3/4  pound  green beans, trimmed
• 1  large  sweet onion, coarsely chopped
• 1/2  teaspoon  herbes de Provence
• 3  tablespoons  lemon juice
• 3  ounces  Cambozola or Gorgonzola cheese, sliced

1.

To make Cherry Reduction: Bring all ingredients except cherries to a simmer in saucepan over medium heat. Cook 15 minutes, or until thickened. Stir in cherries, and cook 5 minutes more.

2.

To make Polenta: Preheat oven to broil. Coat baking sheet with cooking spray. Brush polenta rounds with oil, and place on baking sheet. Broil 3 to 4 minutes, or until browned. Keep warm.

3.

Heat olive oil in skillet over medium heat. Add green beans and onion, and saute 5 to 7 minutes, or until green beans are tender. Stir in herbes de Provence, season with salt and pepper, and cook 2 to 3 minutes more, or until fragrant. Stir in lemon juice and cook 2 minutes.

4.

Place 2 cheese slices on each polenta round to melt. Spoon green bean mixture onto plates. Top with polenta, and drizzle with Cherry Reduction.