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Food Service Contest Winner
Sweet Culinary Fig Recipe Contest
This hearty small plate or first course features sweet, plump
dried California figs and savory beet greens piled atop rounds
of warm creamy bacon-studded goat cheese and polenta.
Bill Clifford, The Daily Catch Restaurant,
Boothbay Harbor, Maine
1 pound package prepared polenta, brought
to room temperature
8 ounces fresh, soft goat cheese
3 tablespoons olive oil
1 large bunch beet greens, washed, dried and torn into shreds
with woody ribs removed
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission or
Calimyrna Figs, cut in half and plumped in 1/2 cup orange
juice
3 lemons, zested and juiced
2 tablespoons honey
2 tablespoons pomegranate molasses (available at specialty
food stores)
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon fresh minced thyme
8 slices thick-cut, pepper-crusted bacon, cooked and roughly
chopped
1 pinch chili flakes, optional
1 tablespoon fresh minced chives
Salt and pepper to taste
Preheat broiler. Slice polenta into
four discs, each one flat and approximately 1-inch thick.
Slice goat cheese into four discs, each one approximately
1/2-inch thick. Stack one piece of goat cheese on each polenta
disc and season with salt and pepper. Place on heavy cookie
sheet and slide under the broiler. In a heavy skillet over
high heat, warm olive oil until it shimmers. Add beet greens,
figs, lemon zest and juice, honey, pomegranate molasses, garlic,
and shallots. Stir vigorously until greens are wilted and
mixture is fully combined. Season with salt and pepper, add
thyme and remove from heat. Fetch polenta-goat cheese discs
from broiler and place in center of warm salad plate. Stud
each broiled goat cheese portion with 1/4 of the bacon. Top
with beautiful pile of seared fig greens. Sprinkle with chili
flakes, a little more salt and pepper, and garnish with minced
chives. Makes 4 generous servings.
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