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Put 600ml water and the milk in a pan, then whisk in the cornmeal.
Set the pan over a medium heat and bring to a boil, whisking constantly.
Turn down the heat to low and let it tick over, stirring every now and then – if things start to get a bit too thick, add a splash of water to loosen.
You don’t need to stand there whisking away the entire time; just check in on the polenta every five to 10 minutes, and give it a good stir.
Meanwhile, set a frying pan on a medium heat and add a shot of olive oil.
Add the onions, half the rosemary and a pinch of salt, then toss in the warm oil and cook for 10-12 minutes, or until the onions are starting to caramelise.
Add the sugar and vinegar, and continue cooking until the onions are jammy.
Tear the figs in half, drop them into the pan, stir to coat, and finish with the remaining rosemary.
Once the polenta has had 45 minutes or so in the pan, whisk in the butter.
This is the moment to adjust the texture; I like my polenta gently to relax into the bowl.
If it’s too thick, add a little water or milk; if it’s too thin, keep cooking.
Spoon the polenta into warm bowls and top with the jammy onions.
Use a mandoline or cheese grater to shave some pecorino over the top and serve.