Ingredients
Polenta
4 cups water
1 teaspoon unsalted butter
1 teaspoon Olive Cart Michigan Flaked sea salt
1 cup polenta
¼ cup crumbled blue cheese, plus extra for serving
1 teaspoon minced fresh rosemary, plus extra for serving
Compote
1 tablespoon Olive Cart Organic Olive Oil
1 cup diced onion
1/3 cup beef or vegetable broth
1/3 cup Olive Cart Holiday Fig Balsamic Vinegar
1 ½ cups chopped fresh figs
2 tablespoons honey
Directions
- Prepare the polenta: Combine water, butter, and salt in a medium pot. Bring to a boil over high heat. Add polenta, about one-quarter cup at a time, whisking constantly. Wait for each addition of polenta to break down into water before adding more, lowering heat to a gentle simmer to prevent burning.
- When all polenta has been added, about 10 minutes total, continue to cook, whisking, until polenta is thick, cohesive, and pulls apart from the sides of the pot, about 5 additional minutes. Remove from heat; add cheese and rosemary and stir well. Pour into a lightly greased 9-inch baking dish; chill until set, about 20 minutes.
- While polenta chills, prepare the compote: heat oil in a small skillet over medium. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add remaining ingredients; bring to a boil over high heat. Lower to a simmer and cook, stirring occasionally, until thickened and syrupy, about 10 minutes. Remove from heat.
- To assemble: Invert prepared polenta onto a flat surface. Using cookie cutters or a cup, cut out circles of polenta; arrange on serving platter. Place a small dab of blue cheese on each polenta cake, and spoon compote sauce over the top. Garnish with rosemary leaves and serve.
