This recipe was inspired by one of my visits to North of Italy when I was served Taleggio cheese drizzled honey. It was delicious! On the other hand I love the blank slate that polenta offers and therefore decided to pair a sweet flavor with a sharp Taleggio cheese, it's a delicious first course or you can also make them into a miniature form as an hors d'oeuvre.


  • 1 Creamy Polenta recipe (replace the cheese with grated Taleggio cheese)
  • 1/3 cup Taleggio cheese chopped Caramelized Fig
  • 6 fresh figs quartered
  • 1/2 cup granulated sugar
  • 1/2 cup honey


Cool 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.

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