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kenyonteam

Grilled Polenta with Strawberries and Mascarpone Whipped Cream

A golden crust compliments a creamy center in this heavenly grilled Italian-style dessert.

Feb 7 - 10m cook

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Prep time:

15m

Cook time

10m

Total time

25m

Makes

4ppl

prepared polenta (1/2-inch thick slices)
4 slices
olive oil
1 tbsp
strawberries, hulled and halved
4 cups
maple syrup, divided
1/3 cup
lemon juice
2 tbsp
35% whipping cream
3/4 cup
granulated sugar
1 tbsp
vanilla extract
1/2 tsp
mascarpone cheese, softened
1/4 cup
chopped toasted pistachios
1/4 cup
Mint leaves
for garnish
1
Add 16 oz liquid to drip tray and preheat Kenyon Grill on high.
2
Brush polenta slices with olive oil; grill, turning once, for 3 to 5 minutes or until heated through and grill-marked.
3
Toss together strawberries, 1/4 cup maple syrup and lemon juice. Place in small foil tray. Place on grill; cook, stirring occasionally, for 5 to 7 minutes or until strawberries are slightly softened.
4
Whip cream, sugar and vanilla to soft peaks; fold in mascarpone.
5
Top slices of polenta with grilled strawberries and mascarpone cream. Drizzle with remaining maple syrup. Sprinkle with pistachios and garnish with mint.

TIP

Balsamic Black Pepper Strawberries: Replace lemon juice with balsamic vinegar and add a pinch of black pepper.

 

TIP

Look for prepared polenta in the Italian food aisle of your grocery store.

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