Cafe Flora Polenta with Seasonal Fig Fennel Sauce

Another great recipe from the Cafe Flora Cookbook.  There's not one in there that doesn't turn out delicious, however, many of them can be very complicated.  Happily, this one was easy.

Note that this recipe made with the fig sauce is significantly better than the tomato/provencal version.

Here it is:  Spicy Grilled Polenta with Fig Fennel Sauce (variation:  Provencal Fennel Sauce - see cookbook for recipe - basically, it uses olives and tomatoes instead of figs)

Ingredients:
Polenta
olive oil
1/2 yellow onion, diced
salt
2-3 cloves chopped garlic
1 tsp red pepper flakes
2 tsp fennel seeds, toasted and ground
7 cups water
2 cups polenta (coarse yellow cornmeal)

Fig Fennel Sauce
large fennel bulb (about 1 pound)
olive oil
S&P
1/2 yellow onion, diced
2-3 cloves chopped garlic
1/4 c white wine
1 tblsp diced fresh rosemary
Balsamic Roasted Figs (recipe follows)
splash of balsamic vinegar

Balsamic Roasted Figs
1.5 pints large firm black Mission figs, sliced in half (just over 3 cups)
3 tblsp balsamic vinegar
1.5 tblsp olive oil
1/2 tsp salt
pinch of ground pepper


Directions:
Polenta

1. Grease a 9 x 13 baking dish with olive oil
2. Saute onion and salt until onion is translucent (about 10 mins).  Add garlic, red pepper flakes, and fennel, and cook another minute.
3. Add the water and bring to a boil.  Pour the polenta into the boiling liquid in a long thin stream (or mix the polenta into cold water, reserving some initially, and mix it in slowly) - the point is to avoid lumpy polenta.  Reduce heat to medium, stirring constantly until polenta gets thick - 10-15 minutes.
4. Immediately pour the polenta into the baking dish and put it in the fridge.  This can be done a day ahead.  Cool until firm, at least one hour.
5. Once cool and firm, cut the polenta into 6 squares and then cut diagonally into 12 triangles.  Brush both sides with oil.  Grill or broil until lightly browned and heated through - about 5 minutes on each side.  Keep warm in 200 degree oven until ready to serve.

Fig Fennel Sauce

1. Preheat oven to 350 degrees.
2. Trim root end and stalks of fennel bulb.  Lay bulb on flatter side, and cut in half lengthwise, from root to stem.
3. Brown the fennel by cooking in a deep saucepan or Dutch oven in olive oil over medium heat.  Flip over several times to ensure even browning.  Salt and pepper as needed.
4. Braise the fennel by putting the browned fennel into a covered baking dish with 1 cup water.  Bake about 30 minutes until tender. When cool enough to handle, slice into 1/4 inch slices.  Save the cooking liquid to use in the sauce.
5. While the fennel is braising, cook the onion in olive oil until tender, about 5 minutes.  Add the garlic and wine, and cook for another minute.
6. Stir in the fennel slices and their juice.  Add Balsamic Roasted Figs and minced rosemary.  Salt and pepper to taste.  Cook until hot, about 1 minute.  Add a splash of vinegar before serving.

Balsamic Roasted Figs

1. Preheat oven to 350 degrees.  Toss all ingredients in a bowl until fig halves are fully coated.
2. Put the figs on a baking sheet (with parchment paper!) and roast until soft but still holding their shape (20-30 minutes).  Add figs and their juice into the final saute.

To Serve:

Place a triangle of warm polenta on each plate.  Top with a few spoonfuls of fig fennel sauce.  Place another triangle on top of the sauce and then spoon more sauce on top.  Crumble goat cheese on top and serve!  (Garnish with rosemary or fennel fronds.)