Baked Polenta with Roasted Cauliflower and Figs

lecreuset.com

Joyce Byrne

4 cups polenta or cornmeal

2 cups grated parmesan cheese

3 teaspoons salt, divided

2 cups heavy cream

2 cups figs, halved

2 cups cauliflower florets, cut into bite-sized pieces

¼ cup olive oil

¼ cup honey

1 teaspoon chili flakes

Salt

Freshly ground black pepper

Fresh thyme leaves

subheading: RECIPE NOTES:

Cauliflower and figs may seem like an unusual combination, but when roasted together they create an earthy-sweet flavor combination that pairs perfectly when served over savory, rich polenta. The recipe comes to us from our partner Dan Pelosi (@grossypelosi), along with a clever technique - the Dutch Oven lid is flipped upside down so that the vegetables roast on top of the polenta for an ingenious one-pot meal. Cauliflower and figs may seem like an unusual combination, but when roasted together they create an earthy-sweet flavor combination that pairs perfectly when served over savory, rich polenta. The recipe comes to us from our partner Dan Pelosi (@grossypelosi), along with a clever technique - the Dutch Oven lid is flipped upside down so that the vegetables roast on top of the polenta for an ingenious one-pot meal.

Directions at lecreuset.com

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