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Caramelized Peaches with Grilled Polenta

A Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


4 people


  • 1 pound peaches, pitted, peeled and sliced into thin wedges or canned peaches-drained
  • 4 Tablespoons brown sugar
  • 4 Tablespoons port wine or 2 Tablespoons brandy (optional)
  • 1 pound precooked polenta roll or brick (low salt)
  • 1/2 -1 cup Ripe Peach White Balsamic Condimento
  • Fresh mint leaves for garnish


  • Marinate the peaches in 1/2 - 1 cup Ripe Peach Balsamic Condimento for at least 30 minutes.
  • In a saucepan over medium-low heat, cook the peaches. Add the sugar and the port wine or brandy, if using. Cook for 5 minutes or until the syrup starts to thicken. Set aside.
  • Slice the polenta roll into 1/2-inch thick discs or squares.
  • On a dry griddle or barbecue grill over medium heat, grill both sides of the polenta discs or squares until you see grill marks.
  • Top each polenta piece with several slices of the peaches and garnish with the mint.
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