Make these into party appetizers by stacking crispy polenta with boursin cheese and a fig cut into rounds.
Slice polenta into 8 slices. Pan fry in ghee for 5 min each side until crispy.
Remove to individual plates (2 rounds per plate).
Top with fresh figs and crumbled gorgonzola.
Finish with drizzled honey and balsamic vinegar. Salt and pepper to taste.