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Toasted Polenta Cakes with Stone Fruit and Ice CreamToasted Polenta Cakes with Stone Fruit and Ice CreamThe addition of olive oil makes the ice cream extra smooth and creamy. Use fresh seasonal fruits. A moscato is the perfect accompaniment to the toasted polenta cake with balsamic-honey glazed stone fruit and vanilla ice cream. The moscato is delightfully perfumed with aromas of white peaches and rose. Good acidity leads to a long finish of creamy stone fruit and honeydew melon.
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