Good Food
Ingredients
Method
1.Grease a 16 x 26cm slice pan.
2.Bring milk and water to boil in a large saucepan on medium heat. Add polenta in a thin, steady stream, whisking constantly.
3.Reduce heat to low and cook, stirring constantly, for 3-5 mint, until thick. Stir in parmesan and butter. Pour polenta into prepared slice pan and smooth surface. Set aside to cool. Refrigerate for 4 hrs, until firm.
4.Meanwhile, heat 2 Tbsp of oil in a medium saucepan on low. Cook onion and fig, covered, for 12-15 reins, stirring occasionally, until soft.
5.Add sugar and vinegar. Season Bring to boil. Reduce heat to low and simmer, uncovered, for 5 mins, until most of liquid has evaporated and onion is caramelised. Set aside to cool.
6.Using a 4.5cm round pastry cutter, cut out 18 discs from polenta.
7.Heat half of remaining oil in a large frying pan on medium-high. Cook half of polenta rounds for 1-2 mint each side, until golden and crisp Drain on paper towel. Repeat with remaining oil and polenta. Top with fig relish and feta to serve.
To transport, place fig relish and fetta In separate airtight containers Or snap-lock bags. Wrap polenta rounds in foil. To reheat, place polenta rounds on a baking tray in a 180C or 160C fan oven for 5 mine, until heated. Or serve them cool.
Note
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