Charles Holmes cooks with the seasons, and in summer he makes this dish with peaches and apricots. In winter, he uses dates and dried plums. Holmes typically uses fromage blanc, but we substituted yogurt and sour cream.
2 tablespoons reduced-fat sour cream
2 tablespoons plain low-fat yogurt
2 teaspoons olive oil
1/4 cup finely chopped onion
1 cup dry polenta
4 cups water
1 teaspoon salt
20 fresh raspberries
6 fresh figs, sliced
1/2 cup maple syrup
Rosemary sprigs (optional)
How to Make It
Combine sour cream and yogurt in a small bowl, stirring with a whisk. Cover and refrigerate.
Heat oil in a medium saucepan over medium heat; add onion. Cook 5 minutes or until tender, stirring frequently; add polenta. Cook 1 minute, stirring constantly. Add water and salt; stir with a whisk until polenta begins to absorb water (about 2 minutes). Reduce heat to low; cover and cook polenta mixture 25 minutes, stirring occasionally. Pour polenta into an 11 x 7-inch baking dish coated with cooking spray. Refrigerate, uncovered, 30 minutes or until cool.
Preheat oven to 400°.
Cut the polenta into 8 pieces with a 2-inch round cutter, and discard excess polenta. Arrange rounds on a baking sheet coated with cooking spray. Bake at 400° for 40 minutes, turning after 20 minutes. Cool completely on a wire rack.
Arrange 2 polenta rounds on each of 4 plates; top each serving with 5 raspberries and 3 fig slices. Drizzle 2 tablespoons maple syrup over each serving; top each with 1 tablespoon sour cream mixture. Garnish with rosemary sprigs, if desired.