Oh, hey. Just me. Grilling again.
And today I wanted to really do something fun and unique. While my mom was in Colorado she helped me brainstorm for this recipe. What could we do that was a bit out of the ordinary? Maybe something sweet and savory? Something fit for a barbecue spread or to hoard in your fridge and eat throughout the week.
What about peach barbecue sauce with a little smoke + spice?
Wait! What about grilled peach barbecue sauce?
Yep. We’re actually going to grill the peaches before turning them into sauce.
I know it’s a tad early for a peach season [at least in CO!] but this year Earthbound Farm will be selling stone fruits and I kind of got excited and couldn’t stop thinking about peaches. I figured at least I’ll be two steps ahead for when peach season hits, right?
I’ve made a few different fruit barbecue sauces before and figured peach sauce needed to be next on the list. I swear this sauce is almost juicy! You can definitely fully puree it for a smooth consistency if you like, but I prefer to leave it a bit thick. That way you can get little bits of peachy goodness with each bite.
Remember my polenta grilled pizzas? Well, this is somewhat similar but instead of creating a flat crust we’re cutting the chilled polenta into cubes and grilling them.
I know. Contain your excitement!!
If you’re on the hunt for fruit + vegetable grilling tips you should definitely check out their their latest info-graphic full of super helpful grilling information. You can also grab some coupons while you’re there!
Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.
The polenta almost caramelizes on the grill and brings out a much deeper corn flavor. The exterior crisps while the center remains soft and creamy.
Heck. It’s even good cold.
So what are some other ways you can use this sauce?
- use it on grilled tempeh or tofu
- spoon it over a veggie burger
- spread it on a grilled veggie sandwich with layers of grilled zucchini, eggplant, etc.
- use it as a sauce on pizza
- mix with beans and heat up for a side
- on grilled portabellas
Grilled Peach Barbecue Sauce with Grilled Polenta gluten-free, vegan // yields ~1 1/2 cups sauce
for the BBQ sauce:
- 4 medium-sized peaches, just soft to the touch – you want 2 cups cubed after grilling
- 1 tablespoon sunflower oil
- 2/3 cup chopped sweet onion
- 2 teaspoons minced garlic
- 2/3 cup crushed fire-roasted tomatoes
- 1/4 cup apple cider vinegar
- 3 tablespoons tomato paste
- 3 tablespoons bourbon
- 2 tablespoons lemon juice
- 2 tablespoons muscovado sugar, or brown sugar
- 1 teaspoon gluten-free tamari
- 1/2 teaspoon salt
- smoky hot sauce, to taste
for the polenta:
- 3 cups water
- 1 cup polenta grits
- salt + pepper
For the barbecue sauce: Preheat your grill to about 400* Fahrenheit. Halve the peaches and remove the pits. Lightly grease your peaches and the grill grates. Place peaches cut side down on the grill for about 3-5 minutes until grill marks appear and they start to soften. Flip and grill another 2 minutes. Remove from the grill and let cool briefly. Chop into about 1/2 inch cubes and measure out 2 cups.
In a med/large pot heat 1 tablespoon of oil over medium heat. Once hot add in the onion and stir frequently for about 6-8 minutes until softened. Add in the garlic and stir for about 1 minute then add in all other ingredients and stir to combine [holding off on the hot sauce]. Reduce heat to simmer for about 25 minutes, stirring every few minutes.
Blend the sauce with an immersion blender, food processor, or blender. Pulse until it reaches your desired consistency. Pour back into the pan and bring back to a simmer. Add a few drops of hot sauce [trying to achieve a smoky flavor] and taste. Add more if desired. Remove from heat and serve immediately or let cool on the counter then store in an airtight container in the fridge for 4-5 days.
To cook the polenta: Bring 3 cups of water to boil in a large pot. Reduce heat to med-low and stir in the polenta until combined. Reduce heat to a constant simmer and cook [it may spatter], stirring frequently for 25- 30 minutes. The mixture will start to stiffen after about 10-15 minutes but be sure to cook the entire time. [Or, follow package instructions.] While cooking, line an 8x4 bread pan with parchment or wax paper or grease thoroughly with oil or butter.
Stir in a few pinches of salt and pepper into the polenta then spoon the mixture into the lined/greased pan. Spread firmly and evenly to the edges. Place in the fridge until fully chilled.
Preheat your grill to about 400* Fahrenheit, or med-high. Remove polenta from the pan once chilled and chop into about 1 1/2-inch cubes. Slide skewers through the center of the cubes [about 4 per skewer works well] and brush oil on each side. Brush oil onto your grill grates then place the skewers on top for about 5-8 minutes per side until starting to golden and grill marks appear. Flip over with a metal spatula to grill on two sides or all four.
*If using wooden skewers I recommend soaking them in water for 10-30 minutes so they don’t catch fire. They will still char.
Served with a few peaches and a salad on the side I may just be calling this dinner all summer long.
Apologies for the delayed Monday post and for not having a Photography Tip of the Week post up today. My laptop charger died right before heading to Ohio, so I am currently waiting on a new one to arrive so I can edit new photos. I was also hit with a migraine yesterday that rendered me useless for about 12 hours. Hopefully a photo tip post will be up later this week! Thanks for your patience.