Vanilla Cream Polenta with Port Wine Figs

Wash the figs, prick all the way around with a fork and then put them in a mason jar. Bring the port wine to the boil with 300 g sugar and the cinnamon stick and reduce to half the amount. Now pour onto the pricked figs and close the jar immediately.

Bring the cream with the vanilla pod, sugar, vanilla pulp, lemon zest, orange zest to the boil and add the instant polenta, stirring constantly. Drizzle with lemon and orange juice. Arrange the polenta in a deep plate. Cut the figs into cubes, spread on top and serve lukewarm.