Polenta Yogurt Waffles with Ginger-Roasted Apricots and Hazelnut Crunch

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the fresh apricots cut side up on a small baking tray. Mix the grated fresh ginger, 30 ml (2 tbsp) honey, and 15 ml (1 tbsp) olive oil, spoon over the apricots, and roast for 12 to 15 minutes, until tender and lightly caramelized.

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   2. While the apricots roast, make the crunch. Place the chopped hazelnuts, brown sugar, sesame seeds, and a pinch of the fine salt in a small skillet over medium heat. Cook for 3 to 4 minutes, stirring constantly, until the sugar lightly melts and the hazelnuts are toasted. Transfer to a plate and let cool so it becomes crisp.

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   3. Preheat the waffle iron according to the manufacturer's instructions. If needed, lightly grease it with a little extra unsalted butter.

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   4. In a large bowl, whisk together the all-purpose flour, fine polenta, baking powder, baking soda, and the remaining fine salt.

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   5. In another bowl, whisk the eggs with the plain yogurt, milk, 45 g (3 tbsp) melted unsalted butter, vanilla extract, 20 ml (1 tbsp) honey, and lemon zest until smooth.

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   6. Pour the wet ingredients over the dry ingredients and mix just until combined, without overbeating. Let the batter rest for 5 minutes so the fine polenta can hydrate.

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   7. Cook the waffles in the hot waffle iron in batches, using about 120 ml (1/2 cup) batter per waffle, for 4 to 6 minutes per batch, or until golden outside and cooked through inside.

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   8. Serve the warm polenta yogurt waffles topped with the ginger-roasted apricots and finished with the hazelnut sesame crunch. If there are any juices left on the baking tray, spoon them over the waffles as well.