Desserts from the Grill
GRILLED POLENTA WITH BALSAMIC BERRIES
(polenta -Es una masa, una receta de harina de maíz, pero el maíz no fino, sino bastante grueso, ves los cantitos de maíz a medio picar. Esto, te da un sabor diferente, como si hicieras a la parrilla una mazorca.) La harina de polenta lo vende Freshmart. Este
Combine 2 cups fresh blueberries, 2 cups fresh raspberries, 2 cups hulled and quartered strawberries and 2 tablespoons balsamic vinegar in a medium bowl. Toss gently; set aside. Combine ⅓ cup sugar and 2 teaspoons cornstarch in a small bowl. Sprinkle sugar mixture over reserved berries; toss gently. Lay a large double thickness of foil on a work surface; bend edges up to make a border. Place berry mixture in the center of the foil; draw up edges and seal tightly. Set aside.
Slice each of 2 tubes of unflavored polenta* into 8 crosswise slices. Brush slices lightly on both sides with olive oil; set aside. Preheat grill to medium heat. Place foil packet and polenta slices on grill. Grill polenta slices for 4 to 5 minutes on each side, or until marked with distinct grill marks. Remove foil packet and polenta slices from grill. Place 2 slices of polenta on each of 8 dessert plates; sprinkle lightly with powdered sugar. Carefully open foil packet; spoon hot berry mixture over polenta slices. Makes 8 servings.
*Look for refrigerated polenta in the dairy department or shelf-stable polenta in the pasta aisle.
(polenta -Es una masa, una receta de harina de maíz, pero el maíz no fino, sino bastante grueso, ves los cantitos de maíz a medio picar. Esto, te da un sabor diferente, como si hicieras a la parrilla una mazorca.) La harina de polenta lo vende Freshmart. Este
Combine 2 cups fresh blueberries, 2 cups fresh raspberries, 2 cups hulled and quartered strawberries and 2 tablespoons balsamic vinegar in a medium bowl. Toss gently; set aside. Combine ⅓ cup sugar and 2 teaspoons cornstarch in a small bowl. Sprinkle sugar mixture over reserved berries; toss gently. Lay a large double thickness of foil on a work surface; bend edges up to make a border. Place berry mixture in the center of the foil; draw up edges and seal tightly. Set aside.
Slice each of 2 tubes of unflavored polenta* into 8 crosswise slices. Brush slices lightly on both sides with olive oil; set aside. Preheat grill to medium heat. Place foil packet and polenta slices on grill. Grill polenta slices for 4 to 5 minutes on each side, or until marked with distinct grill marks. Remove foil packet and polenta slices from grill. Place 2 slices of polenta on each of 8 dessert plates; sprinkle lightly with powdered sugar. Carefully open foil packet; spoon hot berry mixture over polenta slices. Makes 8 servings.
*Look for refrigerated polenta in the dairy department or shelf-stable polenta in the pasta aisle.
