This strawberry sauce was amazing. You don’t really notice a vinegar flavor, it’s more of a deeper strawberry flavor and the cracked pepper adds a bit of a bite.

Polenta Waffles with Strawberries In Balsamic Syrup with Cracked Pepper

Serving Size: 4


for the strawberries in balsamic syrup:

  • 2 lbs. fresh strawberries, clean, hulled and quartered
  • 3-4 tablespoons good balsamic vinegar
  • 1/2 cup sugar
  • 1 teaspoon freshly ground black pepper

for the waffles:

  • 1 & 3/4 cup all-purpose flour
  • 1/4 cup polenta
  • 1/4 teaspoon salt
  • 2 & 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 3 egg replacements
  • 1 & 1/2 cup soy milk
  • 4 tablespoons soy margarine, melted
  • 2 cup berries (any kind)
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon corn starch
  • nonstick spray

Polenta Waffles with Strawberries In Balsamic Syrup with Cracked Pepper


to make the strawberries in balsamic sauce:

  1. Clean, hull and quarter the strawberries.
  2. Add the sugar and balsamic vinegar and gently mix.
  3. Allow the juices to draw for at least 1/2 hour or more.
  4. Shortly before serving, add the freshly ground black pepper.

to make the waffles:

  1. Combine the dry ingredients in a medium-sized bowl.
  2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
  3. Drizzle in the soy milk.
  4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
  5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.


I suggest you make the strawberry sauce before you make the waffles, that way there is enough time for the juices to be drawn from the berries. You could also make it the night before and keep it in the refrigerator.