A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige Calimyrna figs, rather than the darker black Mission variety. And if you don’t have a fancy for dried figs, substitute dried cherries, particularly dried sour cherries.
Make Ahead Tips
The porridge can sit on the keep-warm setting for up to 3 hours after cooking. It can get a little thick as it sits, though, so if necessary, thin it out with a little extra water, heat on low for 15 minutes, and then stir in the Brie.
The easiest way to dice Brie is to freeze it first for 30 minutes, then spray a sharp chef’s knife with nonstick spray before you start. However, you’ll need to let those little chunks come back to room temperature before stirring them into the polenta so they melt evenly.
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