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    Home » Breakfast and Brunch » Polenta or Cornmeal Waffles with Balsamic Berry Compote

    Polenta or Cornmeal Waffles with Balsamic Berry Compote

    Published: Apr 23, 2013 · Modified: Oct 24, 2022 by Linda Baker · This post may contain affiliate links

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    Imagine the golden crispness of a polenta waffle, its subtle, nutty flavor perfectly balancing the sweet and tangy burst of a balsamic berry compote spooned over the top. Whether you use instant polenta or cornmeal, this dish feels like pure indulgence without the fuss. It's a breakfast or brunch centerpiece that screams "special occasion" but is simple enough to whip up anytime you want to elevate your table.

    Polenta Waffles with Balsamic Berry Compote

    How to make Cornmeal/Polenta Waffles from Scratch

    I love to make Sunday morning breakfast.

    Sundays have a way of feeling special—whether you're unwinding at home or returning from service. For me, it’s the one day I get to slow down, linger over breakfast with my family, sip on a glass of bubbly, and reflect on the week gone by while planning for the one ahead.

    These polenta waffles, with their golden crispness and a topping of vibrant, fresh berry compote, are the perfect way to elevate any Sunday morning. You can easily substitute fine cornmeal for instant polenta; the results are just as delightful. Special mornings deserve a dish this unforgettable!

    If you want to make these polenta waffles gluten-free, just swap a gluten-free all-purpose flour for the regular all-purpose

    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

    Polenta Waffles with Balsamic Berry Compote

    Polenta Waffles with Balsamic Berry Compote

    LindySez
    These Polenta Waffles with Balsamic Berry Compote, made with instant polenta, and topped with a fresh berry compote, certainly fill the bill for special.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Breads – Biscuits & Muffins, Breakfast
    Cuisine American, Italian
    Servings 4
    Prevent your screen from going dark

    Ingredients
      

    • 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

    Instructions
     

    • 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
    Keyword cornmeal waffles, fresh berry sauce, polenta waffles
    Tried this recipe?Let us know how it was!
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    Comments

    1. Brian says

      September 11, 2022 at 11:49 am

      5 stars
      Amazing crunch and texture
      Flavor is great good with apricot preserves

      Reply
    2. Cher says

      May 29, 2014 at 1:18 pm

      So fabulous and the compote looks especially delicious!

      Reply

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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