Polenta, Feta And Fig Relish Bites

• 2 cups milk
• 1 cup instant polenta
• 1/2 cup grated Parmesan
• 2 tbsp butter
• 1/3 cup olive oil
• 2 None red onions, thinly sliced
• 2/3 cup dried figs, finely chopped
• 1/3 cup packed brown sugar
• 1/4 cup balsamic vinegar
• 2 1/2 oz feta, crumbled (about 1/2 cup)

1. Grease an 8-inch-square baking pan. Bring milk and 2 cups water to boil in a large saucepan on medium heat. Add polenta in a thin, steady stream, whisking constantly.
2. Reduce heat to low and cook, stirring constantly, for 3-5 mins, until thick. Stir in Parmesan and butter. Pour polenta into prepared pan and smooth surface. Set aside to cool. Refrigerate for 4 hours, until firm.
3. Meanwhile, heat 2 tbsp oil in a medium saucepan on low. Cook onions and figs, covered, for 12-15 mins, stirring occasionally, until soft.
4. Add sugar and vinegar. Season. Bring to boil. Reduce heat to low and simmer, uncovered, for 5 mins, until most of liquid has evaporated and onion is caramelized. Set aside to cool.
5. Using a 1 3/4-inch round pastry cutter, cut out 18 discs from polenta.
6. Heat half the remaining oil in a large skillet on medium-high. Cook half the polenta rounds for 1-2 mins each side, until golden and crisp. Drain on paper towels. Repeat with remaining oil and polenta. Top with fig relish and feta.

milk, instant polenta, parmesan, butter, olive oil, red onions, dried figs, brown sugar, balsamic vinegar, feta

Taken from recipes-plus.com/api/v2.0/recipes/28020 (may not work)