Description
A polenta loaf is sliced and grilled with peaches and is served with a peppery strawberry balsamic sauce for a sweet bite of summer.
Ingredients
Scale
FOR THE POLENTA:
- 3½ cups water
- 1 cup Colavita polenta cornmeal
- 2 Tablespoons Colavita 100% organic extra virgin olive oil
- Salt and pepper
FOR THE SHRUB:
- 1 cup fresh or frozen raspberries
- 1 cup Colavita raspberry wine vinegar
- 4 cups sparkling or tonic water
- Ice
FOR THE SAUCE:
- 2½ cups fresh or frozen strawberries, hulled
- 1 cup water
- 2 Tablespoons Colavita balsamic glace original
- 2 teaspoons ground Rachael Ray malabar black peppercorns
FOR THE PEACHES:
- Colavita 100% organic extra virgin olive oil
- 2 peaches, sliced
- Colavita balsamic glace original
Instructions
- Start by making your polenta: Bring 3½ cups water to boil in a saucepan. Gradually whisk in polenta. Reduce heat, and continue stirring for about 5 minutes, or until thickened and almost doughy.
- Stir in 2 Tablespoons olive oil and season with salt and pepper. Grease a shallow loaf pan with olive oil and pour in polenta. Let come to room temperature, then refrigerate until cool, about 30 minutes.
- Meanwhile, make your shrub vinegar: Combine raspberries and vinegar in a glass jar with tight fitting lid and let sit for 1 hour, shaking every 10 minutes or so. Strain through a fine mesh sieve or cheesecloth. Discard berries and set liquid aside.
- Meanwhile, make your sauce: Puree strawberries and water in a blender until smooth. Heat over medium heat in a saucepan, until just simmering. Add 2 Tablespoons balsamic glace and 2 Tablespoons of pepper. Stir well.
- Bring to a boil, reduce heat, then simmer, stirring occasionally, until slightly reduced and slightly thick, about 15 minutes. Keep warm
- Preheat oven to 350 degrees F. Remove the chilled polenta loaf from the pan and slice into ½ inch thick strips. Place polenta strips on a broiler pan and bake for 5 minutes. Remove pan from oven and set aside.
- Heat your grill to high heat. Apply olive oil to each side of the polenta and the peaches. Grill for about 3-4 minutes per side, only flipping once.
- Place a generous amount of sauce on a plate or shallow bowl. Top with grilled polenta and peaches. Drizzle with balsamic glace.
- Make your shrub: Fill a glass with as much ice as desired. Pour in a few Tablespoons of vinegar and top with soda water. Add more vinegar to taste.
- Category: Side
- Cuisine: Italian-Inspired