Grilled polenta with figs and maple syrup

Ingredients

For 1 serving

• Polenta (cornmeal)50 g
• Figs2
• Maple syrup2 teaspoons
• Sunflower oil1 teaspoon
• Soy yogurt125 g
• Cinnamonto taste

Contains: soy,

In season: August – September

Method

1. In a small pan bring about three times the volume of the polenta in water to the boil, rain in the instant polenta, whisking, and cook over low heat for 5 minutes, until thick and pulling away from the sides.
2. Spread it on a plate or tray in a layer about 1 cm thick and leave it to set for 10 minutes, until firm to the touch.
3. Meanwhile wash the figs and halve them.
4. Cut the polenta into slices, grease a griddle or frying pan with the oil and heat it over medium-high heat; grill the slices for 3 minutes per side, until golden and crisp with grill marks.
5. On the same griddle sear the figs cut side down with the maple syrup for 2 minutes, until caramelised.
6. Serve the polenta with the figs, the soy yoghurt and a pinch of cinnamon.