⅓cupextra virgin olive oilplus more for oiling the waffle iron
1 ½cupsall-purpose flourcan be gluten-free
1cupinstant polenta or fine cornmealnot coarse ground
For the Balsamic Berry Compote
⅓cupeach light brown and granulated sugar
*You could use frozen if desired. If you dodo not add additional water, unless necessary, as the fruit will give a lot of it.
Mascarpone cheese or whipping creamoptional
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