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Polenta Waffles with Balsamic Berry Compote

Yields2 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

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.

Polenta Waffles with Balsamic Berry Compote

 8 oz package wild blueberry chicken sausage
 1 ¾ cups 2% buttermilk
 2 eggs
  cup Colavita Extra Virgin Olive Oil, plus more for oiling the waffle iron
 1 ½ cups gluten free all-purpose flour
 1 cup Colavita Polenta
 2 tbsp sugar
 2 tsp baking powder
 1 tsp baking soda
 1 tsp salt
  cup each light brown and granulated sugar
 ¼ cup Colavita Balsamic Vinegar
 ¾ cup water
 pinch salt
 6 oz fresh blueberries
 6 oz fresh raspberries
 6 oz fresh blackberries
 ½ cup pomegranate seeds
 mascarpone cheese (optional)
Prepare the Balsamic Berry Compote:

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.)

Prepare the Polenta Waffles:

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.

To Serve:

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.

Nutrition Facts

Servings 2