This Recipe can be made sweet or savory with meat and or vegetables instead of fresh berries. If making the dessert version I would add a nice dollop of creme fraiche or whipped cream and some fresh berries drizzled with honey. Since this was breakfast I fried a couple eggs "sunny side up". To make this recipe here is what you need:
- 3/4 cup of cornmeal or grits
- 2 1/2 cups of boiling water
- 1/2 tsp of salt
- 3 tbsp butter
- sheet of wax paper
- 1 1/2 cups fresh or frozen berries of your choice (I used fresh strawberries and a frozen berry mix with blueberries, blackberries, and rasberries)
- 1 tbsp butter
- 1/2 cup sugar
- 1/4 cup water
- 1 tbsp southern comfort
Make your Polenta by bringing your water to a boil then using a whisk slowly pour in your cornmeal (or grits). Whisk in your 2 tbsp of butter and reserve 1 tbsp for pan frying your wedges later. Turn off the heat after the butter has melted and continue to whisk until smooth. Next you spread the polenta mixture out on the sheet of waxed paper. I used a spatula to spread smooth and then mold into the middle of the sheet where I formed it into a log . I placed it into the refrigerator for about 10 minutes until it was firm enough to cut into wedges. Cut into wedges and then heat a pan with a tablespoon of butter. Begin pan frying your wedges until golden brown or a hint of crispness. You may need a little more butter for this process, just eyeball it and don't let the pan dry out or you will have a sticky mess.
Begin making your compote. In a small pot combine sugar, water, fruit, butter, and southern comfort. Cook on medium until the liquid has reduced to a thin syrup.
To plate your dish put your wedges down first, drizzle your liquid and berries over the top and sides. ENJOY!!!