This buttery, sweet and savoury Fig Polenta with parmesan, honey, and thyme is a delightful fall recipe for your breakfast, brunch, or whatever you want it to be.
7 Recipes in 2 Days
Hello everyone and happy Monday! I am exited today (Even though it’s Monday.) First, finally I am starting my office hours this week which is great – so much needed change to my daily routine. In fact, it is going to be a rotating schedule for my office for a while; one office week, one working from home week, and I don’t mind that at all.
My second reason for my excitement is that I am done with my summer recipes, and I am moving to fall stuff. After all, it’s official fall tomorrow – good timing, Ben! Indeed, I have some recipes that I call ‘transitional’ between summer and fall produce (apples, pumpkins, and sweet potatoes). I am talking about figs (As you can guess from this recipe) and wild mushrooms (it’s their season now!)
I must admit I have been cooking a lot lately. Over the last two weekends I tried lots of new recipes. It might have been some psychological thing in anticipation of coming back to the office. It is like trying to embrace as much as possible. I cannot explain this because my changing schedule doesn’t change the fact of me being able to enjoy cooking on my weekends. That being said, this past weekend I made and photographed 7 (Seven. SEVEN. S-E-V-E-N) new recipes with 4 recipes made on Sunday. It’s only the third part of September, and I’ve already got A LOT of autumn recipes. Plus, another 5 or so I made before.
Considering the fact, that the time for fall recipes is relatively short (As by the end of November or so I start posting Christmas ideas), that could be challenging. Also, considering another fact that I’ve got at least 5 ‘transitional’ recipes with figs and wild mushrooms, my real autumn with apples and pumpkins could easily start somewhere in January lol. #RecipesForSaleAnyone?
Jokes apart, this Fig Polenta is so dreamy and delicious. It is primarily savoury (parmesan and thyme) with some mild sweet notes thanks to figs and honey. If you are going to use precook (instant) polenta, as I did, it will be ready just in 10 minutes. yes, I do use instant polenta, please don’t judge me. While traditional polenta is great, most of the times I just don’t want to spend 40 minutes of cooking and stirring. Please go ahead and make real polenta, if you prefer.
Either way, I believe you will enjoy this Fig Polenta.
Cheers and see you soon [in fall!]
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.