Fig Polenta

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Serves 8
A delicious side dish to serve with meat, particularly pork or roasted chicken.

Polenta
3/4c chopped dried figs
4 1/2c water
1/2c white wine
1/4c light brown sugar
2c polenta (quick, not instant)
1c milk
4T butter
1/2c grated Parm cheese
1/4c chopped scallions
salt and pepper to taste

Topping
3/4c fresh ricotta cheese
1T fresh rosemary, minced
salt to taste

  1. Butter 8×8 baking dish.
  2. Place dried figs, water, wine, sugar in a heavy sauce pan and bring to boil for about 5 minutes until figs have softened.
  3. Gradually whisk in polenta. Reduce heat to medium low.
  4. Add milk and stir ( you will likely have to switch to a spoon).
  5. Mix in butter, cheese, salt, pepper and scallions.
  6. Cook until polenta begins to pull away from side of pan.
  7. Pour polenta into baking dish and smooth top. This can be made ahead and then refrigerated until meal time.
  8. Combine ricotta cheese, rosemary and salt in a separate bowl (or a food processor if the rosemary is not well chopped).
  9. Heat polenta in oven at 350. When serving put a dollop of ricotta cheese to top.
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