Blue Cheese Polenta Cakes with Balsamic Fig Compote
Posted by Olivia on Wed, October 13, 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!
Ingredients
Polenta
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
Compote
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
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.
Makes 4 servings.
