Blue Cheese Polenta Cakes with Balsamic Fig Compote
Posted by Olivia on Wednesday, October 13th, 2010
We can’t imagine you’ll have a difficult time figuring out how to use our Fig Balsamic Vinegar (it tastes great on everything, really, everything), but in case you need a little boost, try out this seasonal recipe: blue cheese polenta cakes with a balsamic fig compote. Be warned—this dish is so succulent, so savory, that you should not make it unless there are others in the house…you just might eat it all yourself!
- 4 cups water
- 1 teaspoon unsalted butter
- 1 teaspoon sea salt
- 1 cup polenta
- ¼ cup crumbled blue cheese, plus extra for serving
- 1 teaspoon minced fresh rosemary, plus extra for serving
- 1 tablespoon Master Blend Olive Oil
- 1 cup diced onions
- ¾ cup beef or vegetable broth
- 1/3 cup Fig Balsamic Vinegar
- 1 ½ cups chopped fresh figs
- 2 tablespoons honey
- 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.
Notes: Makes 4 servings.
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