Creamy Goat Cheese Polenta with Roasted Figs, Tart Cherries and Fried Rosemary
Author: Nicole - Cooking for Keeps
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
1 teaspoon oil, divided
6 figs, halved
3 cups water
1½ cups whole milk
1¾ teaspoons salt, divided
1 cup yellow cornmeal
3 tablespoons butter, divided
4 ounces goat cheese
¼ cup finely diced onion
1 large garlic clove, minced
1 cup dried tart cherries
¼ cup tart cherry concentrate
1 cup red wine (merlot, shiraz or pinot noir will work nicely)
1 teaspoon sugar
Fried Rosemary (Optional)
2 teaspoons olive oil
3 sprigs fresh rosemary
Instructions
Preheat oven to 375 degrees. Toss fig halves with olive oil. Season with salt and pepper. Roast for 12-15 minutes until caramelized. Set aside.
Add water, one cup of milk and salt to a medium saucepan. Bring to a boil and reduce to a simmer. Slowly whisk in cornmeal, making sure there are no lumps. Cook the polenta for 7-8 minutes on a low heat, stirring frequently until the mixture is thick. Remove from heat and stir in remaining milk and 2 tablespoons butter. Add in goat cheese. Set aside.
Transfer polenta to serving dish, cover with figs and then spoon cherries and juice on top. Sprinkle with fried rosemary.
Fried rosemary:
Heat olive oil in a small skillet to a medium heat. One the oil is hot add rosemary leaves, fry for 3-4 seconds until crispy. Drain on paper towels and sprinkle with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/creamy-goat-cheese-polenta-with-roasted-figs-tart-cherries-and-fried-rosemary/