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Polenta with figs
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Prep Time:
65 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Ingredients:
  • 500ml chicken stock
  • 500ml water
  • 130g polenta
  • 70g parmesan
  • 200g fresh ricotta
  • 150g cheese blue
  • 4 black figs
  • Small baby rocket or wild rocket leaves
Instructions:
  • In a saucepan, bring chicken stock and water to a boil. Gradually whisk in polenta. Simmer and stir for 30 minutes until tender. Mix in shredded parmesan. Transfer to a lined 20cm x 30cm pan. Allow to cool.
  • Mix together 200g fresh ricotta and 150g room temperature Costello blue cheese until fully combined.
  • Cut the polenta into 32 pieces, top each with a dollop of cheese mixture, then garnish with thin wedges of 4 black figs and a small baby or wild rocket leaf on top of the cream mixture.

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