4 cups water
1 teaspoon unsalted butter
1 teaspoon sea salt
1 cup polenta
¼ cup crumbled blue cheese, plus extra for serving
1 teaspoon minced fresh rosemary, plus extra for serving
1 tablespoon Olive Gourmet Ultra Premium Extra Virgin Olive Oil
1 cup diced onions
¾ cup beef or vegetable broth
1/3 cup Olive Gourmet Fig Balsamic Vinegar
1 ½ cups chopped fresh figs
2 tablespoons honey
Prepare the polenta: Combine water, butter, and salt in a medium pot. Bring to a boil over high heat. Add polenta, about one-quarter cup at a time, whisking constantly. Wait for each addition of polenta to break down into water before adding more, lowering heat to a gentle simmer to prevent burning.
When all polenta has been added, about 10 minutes total, continue to cook, whisking, until polenta is thick, cohesive, and pulls apart from the sides of the pot, about 5 additional minutes. Remove from heat; add cheese and rosemary and stir well. Pour into a lightly greased 9-inch baking dish; chill until set, about 20 minutes.
While polenta chills, prepare the compote: heat oil in a small skillet over medium. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add remaining ingredients; bring to a boil over high heat. Lower to a simmer and cook, stirring occasionally, until thickened and syrupy, about 10 minutes. Remove from heat.
To assemble: Invert prepared polenta onto a flat surface. Using cookie cutters or a cup, cut out circles of polenta; arrange on serving platter. Place a small dab of blue cheese on each polenta cake, and spoon compote sauce over the top. Garnish with rosemary leaves and serve.