Polenta is a very versatile base for a canapé - next time, why not try it topped with pesto and mozzarella, or red onion marmalade and goat's cheese? If you don't like figs, use a piece of fresh peeled pear instead.
Lightly grease a rough 17cm x 25.5cm (61/2 x 10in) roasting tin (if you don't have a small one like this, just grease a larger one and spread wet polenta to the right dimensions). Bring the stock to the boil in a medium pan then add the polenta. Cook, stirring constantly, for 1min. Take off the heat, stir in the rosemary and season to taste. Empty into the tin, level the surface and allow to cool completely.
Step 2
Tip the polenta on to a board and cut out 4cm (11/2in) circles using a cutter (or cut into 11/2in squares if you want to avoid trimmings).
Step 3
Put a smear of the Dolcelatte or goats' cheese on each polenta disk/square, then top with a fig wedge. Drizzle with honey and serve.
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