These Polenta Waffles with Balsamic Berry Compote made with instant polenta, and topped with a fresh berry compote, certainly fill the bill for special.
The making of Polenta Waffles with Balsamic Berry Compote
I love to make Sunday morning breakfast.
Sundays, are such a special day, whether you are kicking back, or coming home from service. For me it's one of the few days (OK, it's the only day) of the week that allows me to linger over breakfast with my family, maybe enjoy a glass of bubbly, read the paper and talk about the week past and the week ahead.
These waffles, made with instant polenta, and topped with a delicious fresh berry compote, certainly fill the bill for special. You could use fine cornmeal in place of the instant polenta if need be. Both work wonderfully.
If you want to make the waffles gluten-free, just swap a gluten-free all-purpose flour for the regular all-purpose
I served these Polenta Waffles with Balsamic Berry Compote along with some great Wild Blueberry Breakfast Sausages I found that are made by al fresco. These are delicious, low-fat, and went perfectly with the Balsamic Berry Compote. You can order them online, although shipping is expensive, so if you can't find them, substitute another breakfast sausage, Apple Chicken would work as well as a Maple or just plain old. If you want to make the waffles gluten-free, just swap a gluten-free all-purpose flour for the regular all-purpose. These waffles also freeze well and are easily reheated in the toaster just like those Eggos things, but these are actually good. Really.
The Balsamic Berry Compote can be made in advance; actually, it's better made in advance because it allows the flavors to blend. Just reheat it slightly on the stovetop or take it out about an hour before you want to serve to let it come up to room temperature.
What to do with the Left-Over Compote?
If you have some left-over Balsamic Berry Compote? Lucky you! Put the compote in a blender and blend until smooth, then put through a fine sieve to remove the seeds. Now you will have a wonderful, rich, berry "sauce." Perfect to serve over vanilla ice cream or under my Easy Peach Cobbler. YUM...take delicious to the next level.
Polenta Waffles with Balsamic Berry Compote
- For the Polenta Waffles
- 1 ¾ cup 2% buttermilk
- 2 eggs
- ⅓ cup extra virgin olive oil plus more for oiling the waffle iron
- 1 ½ cups all-purpose flour can be gluten-free
- 1 cup instant polenta or fine cornmeal not coarse ground
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- For the Balsamic Berry Compote
- ⅓ cup each light brown and granulated sugar
- ¼ cup balsamic vinegar
- ¾ cup water
- Pinch salt
- 6 ounces fresh blueberries*
- 6 ounces fresh raspberries*
- 6 ounces fresh blackberries*
- ½ cup pomegranate seeds
- *You could use frozen if desired. If you do do not add additional water, unless necessary, as the fruit will give a lot of it.
- Mascarpone cheese or whipping cream optional
- Make the Balsamic Berry Compote: In a non-reactive saucepan (this simply means one not made out of aluminum, which most of us don't even have anymore, so probably anything you do have will work fine) heat the sugars and balsamic together until the sugars have dissolved. Add remaining ingredients; bring to a simmer and cook for about 45 minutes. Set-aside. (Can be made a day in advance; heat slightly or bring to room temperature before serving).
- Make the Polenta Waffles: In a medium bowl, whisk together the buttermilk, eggs, and oil. In a separate large bowl, blend together the dry ingredients; pour in the wet ingredients, mix to combine.
- Heat your waffle iron per manufacturer's instructions; drop the batter onto the hot waffle iron (that you have coated with oil or cooking spray) and cook until your waffle is done to your desired degree of crispness.
- To Serve: Place 2 waffle squares onto a plate, top with a dollop of mascarpone cheese, if desired, and spoon compote over. If using whipped cream, I would put that on top, but that's just me