Parmesan Polenta is the savoury part of this dish. Topped with fresh figs that are caramelized in honey and spiced with lots of fresh ground pepper and fresh thyme. What's not to like?
This week and the next are fig weeks. The tree in front of my balcony is still loaded with figs.
The second harvest in October still looks promising, since the weather forcasters are talking about the La Niña weather anomalie. They forecast a warm fall. That would give me a full second harvest. In regular years, I only get the first 3rd of the figs, the other wont ripen. And I leave them for the animals.
Recipe for 1:
1/2 cup instant polenta, 1 1/2 cup veg stock, 1 tsp butter, 1 heaped tbsp Parmesan
4-5 figs, 2 tsp honey, 1 tbsp butter, 2 thyme twigs, fresh ground pepper
Cook the polenta and finish with Parmesan
Melt butter and honey together. When it starts to brown, add sliced figs, thyme and pepper. Wait until figs are soft.
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