Pair with Danzante Merlot
Serves: 6-8 as dessert
5 cups water
1/4 teaspoon salt
1 1/2 cups course cornmeal
2 tablespoons butter
1/4 cup ricotta cheese
5 cups seasonal berries, washed, hulled and sliced
as needed into bit sized pieces
2 tablespoon sugar
1 pint vanilla gelato
Lightly oil a 9 x 13 baking dish and set aside.
Bring the water to a rapid boil, add the salt.
Slowly whisk in the cornmeal. Reduce heat
to a simmer and cook for 20 minutes stirring
frequently until the polenta is smooth.
Stir in the butter and cheese and spread the polenta
in the oil baking pan. Allow
polenta to completely cool before cutting into 6 - 8
squares (can be made one day
ahead up to this point).
Grill polenta on both sides until the edges are
golden and keep warm in the oven until
ready to serve.
Toss the berries with sugar at least 20 minutes
prior to serving to give them time to juice.
When ready to serve, top each piece of warm polenta
with berries and a scoop of