What happens when you pair grilled polenta with grilled peaches and a strawberry balsamic sauce? You get a dish that is sweet, savoury, smoky, and tangy on one plate. A polenta loaf sliced thick and grilled until charred. Peaches halved, pitted, and grilled until soft. A sauce of strawberries simmered with balsamic vinegar and black pepper until the berries break down. Everything drizzled with balsamic glaze.
The black pepper in the strawberry sauce is the surprise. It warms the back of your throat after each bite and pairs with the balsamic vinegar in a way that sugar alone cannot. The grilled polenta is creamy inside and crispy outside. The peaches are soft and caramelised. Together, this plate feels like a dessert that decided to be dinner.
Tips for Making Grilled Peaches and Polenta with Strawberry Sauce
Use a pre-made polenta loaf for easy slicing
Slice the loaf into pieces about half an inch thick. They hold their shape on the grill and develop a crispy exterior. 
Brush with a little oil before grilling to prevent sticking. Grill until you see dark marks on both sides.
Make the sauce while the polenta and peaches grill
Combine one cup of strawberries, a quarter cup of balsamic vinegar, and one tablespoon of black pepper in a saucepan. Cook until the berries break down and the sauce thickens.
The sauce should be thick enough to spoon, not pour. If it is too thin, cook a few minutes longer.
Grill Like an Italian with Colavita: Grilled Peaches and Polenta with Strawberry Balsamic Sauce and a Raspberry Shrub Drink
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A delightful summer dish featuring grilled polenta and peaches, served with a peppery strawberry balsamic sauce for a sweet and savory bite.
Ingredients
- 1 polenta loaf
- 2 peaches
- 1 cup strawberries
- 1/4 cup balsamic vinegar
- 1 tablespoon black pepper
- Balsamic glaze, for drizzling
Instructions
- Slice the polenta loaf into thick slices.
- Halve and pit the peaches.
- Grill the polenta slices and peach halves until they have grill marks and are heated through.
- In a saucepan, combine strawberries, balsamic vinegar, and black pepper. Cook until the strawberries break down and the sauce thickens.
- Serve the grilled polenta and peaches with the strawberry balsamic sauce and drizzle with balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Why black pepper in the sauce?
One tablespoon of freshly ground black pepper in a strawberry sauce sounds like a lot, but it creates a warm heat that complements the balsamic vinegar and the sweetness of the fruit.
Can I use fresh polenta?
Yes. Cook the polenta, pour into a loaf pan, chill until firm, then slice and grill. The pre-made loaf is a shortcut that works well.
Is this a dessert or a main course?
It can be either. As a dessert, serve smaller portions. As a main course, add grilled chicken or shrimp on the side.
using polenta loaf for cooking is such an innovative idea, I have tried it and the dish was not bad, need some more trial before I get satisfactory result.
It is really easy to do. I think its taste is really delicious b’cuz of many ingredients. I love it …
I tried to follow the recipe and heated the cornmeal, but somehow it became sticky, do not know what is wrong, will try again.
It looks so delicious. I got your recipe and I will try to make this dish. I love it.