"As the warmer months come to an end, I like to cook with both comfort and freshness in mind. Rich, buttery, warming polenta is offset with a vibrant, bright, jammy topping of onions, rosemary and torn figs. Shave over some pecorino for a funky, savoury twang, and you've got a dish that'll scratch that late-summer itch. Prep 15 min Cook 45 min Serves 4"
"Put 600ml water and the milk in a pan, then whisk in the cornmeal. Set the pan over a medium heat and bring to a boil, whisking constantly. Turn down the heat to low and let it tick over, stirring every now and then if things start to get a bit too thick, add a splash of water to loosen."
Late-summer figs pair with salt, savoury ingredients and a touch of vinegar to produce a bright sweet-and-sour note for savoury dishes. Creamy polenta is cooked from milk, coarse cornmeal and butter until soft and comforting. Red onions are slowly caramelised with rosemary, brown sugar and aged balsamic to form a jammy, vibrant topping into which torn figs are folded. The finished dish is finished with shavings of Pecorino Romano for a funky, savoury counterpoint. Preparation takes about 15 minutes and cooking about 45 minutes, serving four.
Read at www.theguardian.com
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