• (16) oz precooked polenta, sliced (½ inch slices — should yield 12)
  • (1) large red onion, sliced
  • (2) oz goat cheese, crumbled
  • (2) tbsp fig jam
  • (2) tbsp balsamic glaze
  • (1) tbsp butter
  • (1) tbsp oil


  1. Heat a sauté pan over medium-high heat with oil
  2. Heat a griddle or pan over high heat
  3. Add sliced red onion to the sauté pan and cook for about 10-15 minutes until caramelized, stirring occasionally
  4. While onions caramelize, butter the griddle and add polenta slices
  5. Cook polenta about 5 minutes until crisped and golden, flip and cook other side for another 5 minutes
  6. Time to build those cute little polenta cakes: spread fig jam on polenta, evenly distribute caramelized onion, sprinkle with goat cheese and drizzle with balsamic glaze