Crisp Polenta Rounds with Fresh Figs, Raspberries, and Maple Syrup

Ingredients

• 6  figs fresh sliced
• 2 tablespoons yogurt plain low-fat
• 2 tablespoons cream sour reduced-fat
• 0.5 cup maple syrup 
• 2 teaspoons olive oil 
• 0.3 cup onion finely chopped
• 1 cup polenta dry
• 20  raspberries fresh
• 1 teaspoon salt 
• 4 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• baking pan

Directions

1. Combine sour cream and yogurt in a small bowl, stirring with a whisk. Cover and refrigerate.
2. Heat oil in a medium saucepan over medium heat; add onion. Cook 5 minutes or until tender, stirring frequently; add polenta. Cook 1 minute, stirring constantly.
3. Add water and salt; stir with a whisk until polenta begins to absorb water (about 2 minutes). Reduce heat to low; cover and cook polenta mixture 25 minutes, stirring occasionally.
4. Pour polenta into an 11 x 7-inch baking dish coated with cooking spray. Refrigerate, uncovered, 30 minutes or until cool.
5. Preheat oven to 40
6. Cut the polenta into 8 pieces with a 2-inch round cutter, and discard excess polenta. Arrange rounds on a baking sheet coated with cooking spray.
7. Bake at 400 for 40 minutes, turning after 20 minutes. Cool completely on a wire rack.
8. Arrange 2 polenta rounds on each of 4 plates; top each serving with 5 raspberries and 3 fig slices.
9. Drizzle 2 tablespoons maple syrup over each serving; top each with 1 tablespoon sour cream mixture.
10. Garnish with rosemary sprigs, if desired.