Polenta Power Part 2

So my polenta recipe from last night (see previous blog post) made an entire jelly roll pan of polenta. That's way more than two people can eat in one meal. Here's what I did with the left overs:

Smoky grilled cheddar polenta with blueberry syrup

Half a pan of smoky grilled cheddar polenta

2 containers of blue berries

1 cup water

1 cup sugar

1.5 tsp cornstarch to thicken

Heat the polenta up on the grill.

Combine berries, water, and sugar in a medium saucepan over medium heat. Cook until most of the berries have popped and the syrup is a nice purple color. Remove some of the liquid and whisk it with the cornstarch. Add the cornstarch mixture back to the syrup and continue to simmer until nice and thick. Top the grilled polenta with the blue berry syrup.

This is fantastic with bacon.

This makes a ton of syrup. Luckily, it keeps well in the fridge and is fantastic on pancakes or ice cream.