The Atlanta Journal-Constitution
BREAKFAST POLENTA WITH CANDIED FIGS AND MASCARPONE
4 cups whole milk
1 cup quick-cooking polenta
4 tablespoons salted butter
½ cup mascarpone cheese
½ cup candied figs (recipe follows)
Warm kitchen spices, to taste (cinnamon, apple
pie spice, nutmeg)
Local honey, to taste
In a small saucepan over medium heat, bring the milk to a low, bubbling boil. Whisk in the polenta, stirring constantly, until incorporated. Reduce the heat to simmer, and whisk constantly until smooth and creamy, adding the butter and mascarpone cheese (add more milk if the mixture thickens too much). Remove from heat and divide immediately into serving bowls. Top with candied figs, spices and a drizzle of honey.
Serves 4.
Per 1-cup serving: 298 calories (percent of calories from fat, 50), 7 grams protein, 30 grams carbohydrates, trace fiber, 16 grams total fat (10 grams saturated), 42 milligrams cholesterol, 106 milligrams sodium.
CANDIED FIGS
This recipe is basically an easy fig preserve. As a good rule of thumb, most fruit preserves are made with sugar that equals half the total of the weight of the fruit. At my gelateria, Cremalosa, we make these preserves with equal amounts of sucrose (table sugar) and dextrose powder (simple corn or grape sugar). The dextrose has a sweetness level that is roughly 90% that of table sugar, so the preserves are not quite as sweet, and the flavor of the fig prevails. You can order dextrose from Modernist Pantry (modernistpantry.com) or grab a jar at a health or nutritional food store.
2 cups fresh figs 1 cup sugar (or ½ cup sugar and ½ cup dextrose)
Mix the figs and sugar(s) together and let sit, unrefrigerated, for at least an hour. Stir, then transfer the mixture to a medium saucepan and cook over medium heat until the figs pop open and begin to fall apart (depending on the ripeness of the figs, this could be 30 minutes to an hour). Let figs cool, then store in a reusable container in the refrigerator, where they will last for months.
Makes 2 cups.
Per 1/2 cup serving: 281 calories (percent of calories from fat, 1), 1 gram protein, 73 grams carbohydrates, 3 grams fiber, trace total fat (no saturated fat), no cholesterol, 2 milligrams sodium.