Polenta, Feta And Fig Relish Bites - cooking recipe

Ingredients

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)

Preparation

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.
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.
Meanwhile, heat 2 tbsp oil in a medium saucepan on low. Cook onions and figs, covered, for 12-15 mins, stirring occasionally, until soft.
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.
Using a 1 3/4-inch round pastry cutter, cut out 18 discs from polenta.
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.