Prima Olive's Caramelized Fig Balsamic Onions over Polenta

This appetizer is a huge success with any crowd. I love all of the different flavors blending with the richness of the corn.


Polenta: make 2 hours ahead

1 cup corn flour

1/4 cup Prima Olive' Jalapeño Olive Oil

1teaspoon butter

salt and pepper


1 large yellow onion

1 jar  Roasted Piquillo Peppers

1 jar Terrapin Farms Pecan Honey Mustard or Hot Pepper Bourbon Sauce

1/4 cup chopped feta 

1/4 cup Prima Olive's Arbequina Extra Virgin Olive Oil (very buttery)

1/4 cup Prima Olive's Fig Balsamic


Bring 3 cups water to a boil. Add 1 cup corn flour. Add salt and pepper to preferance. Boil @ 15 minutes. Turn heat down. Add olive oil and butter. mix completely. Cover and remove from heat.

Spread corn mixture in a 9x13 pre- oil pan. Refrigerate for 2 hours or until needed.

While  polenta is chilling, slice onions thin and lengthwise. heat olive oil, add onions. Sauté until soft and brown. Add balsamic. toss and heat until well coated. Remove from heat. 

Slice peppers thin and cut into thirds. 

Chop feta. Remove polenta  from refrigerator. Invert on a cutting board. Cut polenta into a 4x3 grid (12 pieces). Slice squares diagonally to create triangles.

Heat 2 TBL EVOO in pan. Brown polenta in small batches.Remove an  Spread Bourbon Sauce or Pecan Mustard on  triangles

Assemble polenta with a small amount of onions, peppers, and feta.