Preheat oven to 325.

In the bowl of a stand mixer fitted with the whip attachment, beat the yolks and sugar on high speed until pale yellow, about 3-4 minutes.

In a 1 quart sauce pot, combine the milk, Grappa and salt and bring just to a boil over medium heat, watching closely so it does not scorch. Gradually whisk into the egg mixture so as not to scramble the eggs.

Return to the sauce pot and whisk in the polenta or cornmeal and stir over medium high heat until it thickens, about 8 minutes. Fold in the fig preserves, raisins, pine nuts and fennel seeds.

Pour into a greased 9” cake pan and bake for 25 minutes. Let rest for 30 minutes before slicing.