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


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4



4 slices prepared polenta (1/2-inch thick slices)

1 tbsp olive oil

4 cups strawberries, hulled and halved

1/3 cup maple syrup, divided

2 tbsp lemon juice

3/4 cup 35% whipping cream

1 tbsp granulated sugar

1/2 tsp vanilla extract

1/4 cup mascarpone cheese, softened

1/4 cup chopped toasted pistachios

Mint leaves, for garnish



  1. Add 16 oz liquid to drip tray and preheat Kenyon Revolution Grill® to high.


  1. Brush polenta slices with olive oil; grill, turning once, for 3 to 5 minutes or until heated through and grill-marked.


  1. 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.


  1. Whip cream, sugar and vanilla to soft peaks; fold in mascarpone.


  1. Top slices of polenta with grilled strawberries and mascarpone cream. Drizzle with remaining maple syrup. Sprinkle with pistachios and garnish with mint.



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

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

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