Ingredients
16 fresh figs, halved
1/4 cup white balsamic vinegar
Salt and pepper to taste
4 cups water
1 cup medium-grain polenta
4 tablespoons (1/2 stick) butter
2 tablespoons fresh thyme, chopped
1 cup (8 ounces) Wisconsin Mascarpone Cheese
8 very thin slices prosciutto
1 cup arugula leaves, packed
1/4 cup lemon-infused olive oil
Description
Eat Wisconsin Cheese
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