This recipe is also featured in Tuscany Tonight’s Holiday BBQ Quick Menu. Click here to view full menu.
5 cups water
1/4 teaspoon salt
1 1/2 cups course cornmeal
2 tablespoons butter
1/4 cup ricotta cheese
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.
5 cups seasonal berries, washed, hulled and sliced as needed into bit sized pieces
2 tablespoon sugar
1 pint vanilla gelato
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 gelato.