Bruschetta dolce di polenta

Recipe provided by Italian Susy Massetti, executive chef at the Diplomat Radisson SAS Hotel, Residence & Spa

Sweetened corn meal bruschetta, Figs, ginger and peppermint ragout, mascarpone gelato and balsamic syrup

Ingredients

Polenta flour 80gm

Water 35cl

Figs, fresh 3 pieces, peeled and quartered (or use dry figs soaked overnight in cold water)

Ginger root 2cm diced

Fresh mint few leaves

Sugar 80gm

Butter 2 tbs

Mascarpone cheese 2 tbs

Vanilla ice-cream 1 scoop

Balsamic vinegar (10cl)

Powdered sugar 2 tbs

Preparation:

(For the polenta bruschetta)

Bring sugared water to a roaring boil.

Pour cornmeal stirring rapidly.

Cook until soften and firm (15 to 20 minutes).

Pour polenta into a disposable small square dish.

Chill until cold to the touch (45 min).

Cut polenta in six-inch squares.

Meanwhile, heat a non-stick grill skillet over high heat.

"Grill" the polenta until well marked.

For the sauce

Place figs, ginger, mint, butter, sugar and water in a sauce pan.

Bring to a boil and cook for 8 to 10 minutes until fruit is soft and sauce is syrupy.

For the ice cream

Take out the ice-cream from the freezer and wait five minutes to soften up.

Mix the ice-cream with the mascarpone cheese and place it back in the freezer until time to serve.

For the balsamic syrup

Bring the balsamic vinegar to a slow simmer and cook until reduce to a syrupy consistency.

Assembly

Drizzle the balsamic syrup onto the plate.

Place bruschetta on a serving plate. Top with a spoon of ice-cream.

Spoon on the fig sauce.

Dust with a little powdered sugar.