Ingredients
1 cup Polenta
3 cups Water
3 tbsn Salt
8 Roma Tomatoes
2 cloves Garlic
2 tbsn Olive Oil
1/2 cup finely chopped Mission Figs
1 cup Port Wine
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
You're reading one of recipes available free. Full library with Gastronome.
In a medium sauce pan wisk polenta water and 1 tbsn of salt over medium heat. Wisk every 2 minutes until polenta comes to a boil. While polenta mixture is waiting to boil halve 8 roma tomatoes and 2 garlic cloves and place on baking sheet. Sprinkle with 1 tbsn of salt, and roast for 8-10 minutes at 375 degrees. In a small sauce pan add 1 tsbn olive oil, and chopped figs. Sprinkle with 1 tbsn salt, and let sautee for 5-7 minutes or until figs have soaked up the olive oil. Add 1 cup port wine to figs and boil to a 50% reduction. Remove skins from tomatoes once they have cooled after being removed from the oven. Transfer roasted tomatoes and garlic to a blender and blend to a liquid adding 1 tbsn of olive oil. Once polenta comes to a boil, remove from heat, and add tomato mixture, whisking to incorperate. Serve polenta family style, with fig reduction on the side. Or, serve polenta as individual portions lightly drizzling reduction around