Polenta, Feta And Fig Relish Bites

1. 1

   Grease an 8-inch-square baking pan. Bring milk and 2 cups water to boil in a large saucepan on medium heat. Add polenta in a thin, steady stream, whisking constantly.

2. 2

   Reduce heat to low and cook, stirring constantly, for 3-5 mins, until thick. Stir in Parmesan and butter. Pour polenta into prepared pan and smooth surface. Set aside to cool. Refrigerate for 4 hours, until firm.

3. 3

   Meanwhile, heat 2 tbsp oil in a medium saucepan on low. Cook onions and figs, covered, for 12-15 mins, stirring occasionally, until soft.

4. 4

   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 caramelized. Set aside to cool.

5. 5

   Using a 1 3/4-inch round pastry cutter, cut out 18 discs from polenta.

6. 6

   Heat half the remaining oil in a large skillet on medium-high. Cook half the polenta rounds for 1-2 mins each side, until golden and crisp. Drain on paper towels. Repeat with remaining oil and polenta. Top with fig relish and feta.

* Per serving · 4 servings · Values may vary.

No additional tips available.