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Recipe Category: Sauce
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Sweet Polenta With Grilled Pineapple Strawberry Sauce Recipe
Ingredients
Makes 4 servings
Polenta
- 3 cups water
- ¾ teaspoon salt
- 1 cup medium yellow cornmeal
- 1/4 cup sugar
- 3 tablespoons vegan margarine
- 1 tablespoon canola or other neutral oil
Topping
- 1/4 cup sugar
- 2 cups hulled strawberries
- 1 teaspoon fresh lemon juice
- 1 pineapple, peeled, cored and cut into 1/2-inch slices
Method
- Make the polenta: Bring the water to a boil in a large saucepan
- Reduce the heat to medium, add the salt and slowly stir in the cornmeal
- Reduce the heat to low, stir in the sugar and margarine and continue to cook, stirring frequently, until thick, about 15 minutes
- Spoon the polenta into a greased shallow baking dish and refrigerate until firm, at least 30minutes
- Preheat the oven to 375°F
- Cut the polenta into serving-size pieces and arrange them on a greased baking sheet
- Brush the tops with the oil and bake until hot and golden brown, about 20 minutes
- Make the topping: In a food processor, combine the sugar, 1 cup of the strawberries and lemon juice and blend well
- Transfer to a small serving bowl and set aside
- Preheat the grill
- Cut the remaining strawberries into thin slices and set aside
- Grill the pineapple slices on both sides until grill marks appear
- Arrange a serving of the polenta on each plate, place the grilled pineapple on top, drizzle with the strawberry sauce and scatter the strawberry slices over all

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