Polenta Waffles with Balsamic Berry Compote and Sausage: the perfect fix for someone adhering to a gluten-free diet. Large fluffy, polenta waffles combined with blueberry chicken sausage and tangy balsamic blueberry compote are the perfect Sunday morning breakfast.
In a non-reactive sauce pan, heat the sugar and balsamic together until the sugar has dissolved.? Add the remaining ingredients; bring to a simmer and cook for about 45 minutes. Set - aside. (Can be made a day in advance; cover and refrigerate; heat slightly or bring to room temperature before serving.)
In a medium sized bowl, whisk together the buttermilk, eggs and oil. In a separate large bowl, blend together the dry ingredients; pour in wet ingredients, mix to combine.
Heat your waffle iron as per manufacturer's instructions; drop the batter onto the hot waffle iron and cook until the waffle is to your desired degree on crispness.
While the waffles cook, brown the sausage in a little bit of olive oil until browned and heated through.
Place 2 waffle squares onto a plate, top with a dollop of mascarpone cheese, if desired, and spoon the compote over. Place 2 sausages on each plate and serve.