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
Preparation
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
