preparationCool the Creamy Polenta recipe in a standard loaf pan lined with parchment paper. Cover with plastic wrap and place into the fridge 3 hours or overnight. When solid remove from the pan and cut into the desired shape. I like it in one inch rectangular slices.
In a skillet on medium to high heat, melt the butter, sugar, and honey. Add in the figs, ad cook for 5 to 7 minutes until caramelized.
Serve by layering the Taleggio cheese on the polenta and top with the caramelized figs.
If you cannot get fresh figs substitute it with dried figs reconstituted in water then cook them again the same way mentioned above.