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.
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
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
Brian says
Amazing crunch and texture
Flavor is great good with apricot preserves
Cher says
So fabulous and the compote looks especially delicious!