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I love to make Sunday morning breakfast.
Sundays, are such a special day, whether you are kicking back, or coming home from service. For me it’s one of the few days (OK, it’s the only day) of the week that allows me to linger over breakfast with my family, maybe enjoy a glass of bubbly, read the paper and talk about the week past and the week ahead. These waffles, made with instant polenta, and topped with a delicious fresh berry compote, certainly fill the bill for special.
If you want to make the waffles gluten-free, just swap a gluten-free all-purpose flour for the regular all-purpose.
I served these Polenta Waffles with Balsamic Berry Compote along with some great Wild Blueberry Breakfast Sausages I found that are made by al fresco. These are delicious, low-fat, and went perfectly with the Balsamic Berry Compote. You can order them on-line, although shipping is expensive, so if you can’t find them, substitute another breakfast sausage, Apple Chicken would work as well as a Maple or just plain old. If you want to make the waffles gluten-free, just swap a gluten-free all-purpose flour for the regular all-purpose. These waffles also freeze well and are easily reheated in the toaster just like those Eggos things, but these are actually good. Really.
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 stove top or take it out about an hour before you want to serve to let it come up to room temperature.
While the waffle cooks, brown the sausage in a bit of olive oil until browned and cooked through.
Do 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.
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