1/2 cup dried figs, cut into small cubes
1/2 cup white and black raisins
3 tablespoons amaretto or other liqueur
1 cup polenta
2 cups water
2 tablespoons olive oil
To taste: salt
1/2 cup almonds
2 tablespoons butter, plus some for greasing
2 tablespoons honey
1/2 cup mascarpone cheese
1 egg
1/2 cup all-purpose flour
All-purpose flour or cajun dust to taste
1/3 cup pine nuts or hazelnuts
Accompaniments
Individual molds or large form
1/2 cup dried figs, cut into small cubes
1/2 cup white and black raisins
3 tablespoons amaretto or other liqueur
1 cup polenta
2 cups water
2 tablespoons olive oil
To taste: salt
1/2 cup almonds
2 tablespoons butter, plus some for greasing
2 tablespoons honey
1/2 cup mascarpone cheese
1 egg
1/2 cup all-purpose flour
All-purpose flour or cajun dust to taste
1/3 cup pine nuts or hazelnuts
Accompaniments
Individual molds or large form
1
Soak the dried fruits in the liqueur for an hour
2
In a saucepan, dissolve the polenta in water and bring to a boil
Add olive oil and a pinch of salt
Cook stirring well for 15 minutes, until it comes away from the sides
3
Remove from heat and combine with the soaked fruits, almonds, butter, honey, mascarpone cheese, beaten egg, and flour
Mix well until uniform
4
Add more flour and mix again
5
Grease individual molds (or a large form) with butter and sprinkle with all-purpose flour
Place pine nuts at the bottom of the mold and bake in a preheated oven at 180°C for 30 minutes
6
Turn onto a serving plate and serve with mascarpone cream, whipped cream, or ice cream of your choice
Decorate with toasted pine nuts and honeyed herbs.
