Creamy Goat Cheese Polenta with Roasted Figs, Tart Cherries and Fried Rosemary
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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
  1. 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.
  2. 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.
  3. In a medium non-stick skillet, heat remaining butter over a medium heat. Add in onion and garlic, sauté 1-2 minutes until softened. Add cherries, concentrate, wine, sugar and remaining salt. Bring to a boil and reduce to a simmer until the liquid has reduced by half and become almost syrup-like, about 8-10 minutes. Season with salt and pepper.
  4. Transfer polenta to serving dish, cover with figs and then spoon cherries and juice on top. Sprinkle with fried rosemary.
Fried rosemary:
  1. 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/