Recipe

Crisp Polenta Rounds With Fresh Figs, Raspberries, And Maple Syrup Recipe

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Ingredients

Directions

Step #1 Combine sour cream & yogurt in a small bowl, stirring with a whisk.
Step #2 Cover up & put in the fridge.
Step #3 Heat oil in a medium saucepan over med-heat/flame; add onion.
Step #4 Cook 5 mins or until tender, stirring frequently; add polenta.
Step #5 Cook 1 min, stirring constantly.
Step #6 Add water & salt; stir with a whisk until polenta begins to absorb water (about 2 mins).
Step #7 Reduce heat to low; cover & cook polenta mixture 25 mins, stirring every once in awhile.
Step #8 Pour polenta into an 11 x 7-inch baking dish coated with cooking spray.
Step #9 Refrigerate, uncovered, 30 mins or until cool.
Step #10 Preheat oven to 400°.
Step #11 Cut the polenta into 8 pieces with a 2-inch round cutter, & discard excess polenta.
Step #12 Arrange rounds on a baking sheet coated with cooking spray.
Step #13 Bake at 400° for 40 mins, turning after 20 mins.
Step #14 Cool completely on a wire rack.
Step #15 Arrange 2 polenta rounds on each of 4 plates; top each serving with 5 raspberries & 3 fig slices.
Step #16 Drizzle 2 tbsps maple syrup over each serving; top each with 1 tbsp sour cream mixture.
Step #17 Garnish with rosemary sprigs, if desired.
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