Roasted Tomato Polenta W/ Fig Port Wine Reduction

• 1 cup Polenta
• 3 cups Water
• 3 tbsn Salt
• 8 Roma Tomatoes
• 2 cloves Garlic
• 2 tbsn Olive Oil
• 1/2 cup finely chopped Mission Figs
• 1 cup Port Wine

1. In a medium sauce pan wisk polenta water and 1 tbsn of salt over medium heat. Wisk every 2 minutes until polenta comes to a boil.
2. While polenta mixture is waiting to boil halve 8 roma tomatoes and 2 garlic cloves and place on baking sheet. Sprinkle with 1 tbsn of salt, and roast for 8-10 minutes at 375 degrees.
3. In a small sauce pan add 1 tsbn olive oil, and chopped figs. Sprinkle with 1 tbsn salt, and let sautee for 5-7 minutes or until figs have soaked up the olive oil. Add 1 cup port wine to figs and boil to a 50% reduction.
4. Remove skins from tomatoes once they have cooled after being removed from the oven. Transfer roasted tomatoes and garlic to a blender and blend to a liquid adding 1 tbsn of olive oil.
5. Once polenta comes to a boil, remove from heat, and add tomato mixture, whisking to incorperate.
6. Serve polenta family style, with fig reduction on the side. Or, serve polenta as individual portions lightly drizzling reduction around

polenta, water, salt, tomatoes, garlic, tbsn olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-polenta-w-fig-port-wine-reduction-1202664 (may not work)