Murphy’s Law! You know that darn Murphy? During the preps for the challenge I could not find a fresh fig. I made my recipe 2 weeks ago. Yesterday what do I see at the store??? Yep, fresh figs. Oh well this was still absolutely delicious.
I liked the idea of using these luscious jewels in the form of an appetizer or or a hors d’oeuvres instead of a dessert of part of a meat dish. Guests will oh and ah!
Ξ Polenta Bouchées with Fig Balsamic Jam Ξ
adapted from Stacey Snacks and the Ad Hoc Cookcoob
1 lb. dried mission figs (I got Izmir figs ), roughly chopped
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp lemon juice
1 tsp black peppercorns tied in a sachet (optional)
Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, add the sachet and simmer for 20 minutes, or until the figs have absorbed most of the cooking liquid.
Remove from heat and carefully use a blender or food processor to puree the jam, pulsing only once or twice. Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge. Makes about 2 cups jam.
For the polenta, In a pan bring to a boil 4 cups of water. Add 1 1/4 cup of polenta, some fresh herbs, 1/2 tsp salt and 2 tbsp butter. Stir until om the heat until it reaches a thick consistency. Pour into a greased 9″ x 13″ glass dish and cool in the fridge until firm, about 20 minutes. Cut the polenta with a biscuit cutter or shot glass into rounds. Heat some olive oil in a pan and fry the polenta rounds a bit on each side until crispy.
Place about a tablespoon of fig jam on the polenta round. Serve as an appetizer or a hors d’oeuvres.
October is #figlove month!
Please join in on the #figlove fun by linking up any fig recipe from the month of October 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #figlove event! The twitter hashtag is #figlove :).
Check out the wonderful fig creations of my fellow co-hosts
Angela Roberts
Valerie
Deanna Segrave-Daly
Food Wanderings
Evelyne
Sheila
T.R.
EA Stewart
Becky
Susan Pridmore
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That is SO funny because I felt the same way! Was loving seeing all these fresh figs knowing #figlove was coming up and then they kind of disappeared 🙂 LOVE this recipe – big polenta fan but have never done little bits like this – the perfect vehicle for sweet figs (and love the pepper in the recipe)! Happy #figlove.
What a wonderful idea, and I love how you cut out polenta and put the fig balsamic jam! Looks gorgeous and I bet these taste phenomenal. I’m a big fig fan!
Love the idea of fig jam on polenta! I think I might cheat and use a little of my fig preserves on top of some polenta—or maybe stirred in to a bowl of polenta for breakfast-yum! Happy to be celebrating #figlove with you this month!
This looks like a great jam. I will have to try it.
Very nice with the polenta. I always marvel at the magic of balsamic vinegar too.
You and I both had the same idea on our minds. Lov ethe polenta botches with the fig blsamic jam. A perfect appetizer for Fig Love month!
Oh, I know Mr. Murphy all so well! I’ve stumbled in his low many times in my life lol! These are so delectable little bites!
I have to pass on these. Not a fan of figs. 🙁
I love figs and polenta. This combination with balsamic vinegar sounds divine.
I was thrilled that fresh figs were still available at Marché St. Jean-Talon yesterday. Guess what I will be making today!
Great recipe!
Oh wow, this looks great! I love fig jams and love the balsamic vinegar twist here. And it’s perfect onto of polenta rounds. Love it!! Sending you lots of #figlove this month:-)
BTW..I only mrntioned dates because I was thinking of making a date jam for the polenta 🙂
I adore figs ans dates in every way, shape and form..and I ove every way, shape and form about these polenta bouchees with fig balsamic jam. You could just give me the jam and a spoon, and I’d be really, really happy! BTW..Murphy’s Law? My photo is next to any and every explanation of it. The stories I could tell you…
These look so gourmet, Evelyn! I bet they are delicious too!