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Cook the Polenta 🌽 – Bring water to a boil with salt. Slowly whisk in polenta and reduce heat to low. Stir frequently for 20–25 minutes, until thick and creamy. Stir in butter until smooth.
Shape & Set 🍽️ – Spread hot polenta onto a parchment-lined tray to about ½-inch thickness. Let cool completely until firm.
Cut the Rounds 🔪 – Once set, cut the polenta into small rounds using a cookie cutter or glass rim.
Crisp to Golden Perfection 🔥 – Heat olive oil in a skillet over medium heat. Sear each round for 2–3 minutes per side, until golden and crispy.
Top & Garnish 💙 – Add a crumble of blue cheese and a dollop of fig jam to each round. Garnish with fresh thyme or a few arugula leaves.
Serve Warm ✨ – Enjoy immediately for the best texture crispy on the outside, creamy and decadent within.