This recipe goes with Coconut-Crusted Polenta Cakes with Triple Berry Sauce.
Combine 2 cups sliced strawberries, 1 cup blueberries, 1 cup raspberries, and 1/3 cup sugar in a bowl, stirring gently to coat berries with sugar. Cover and chill.
Susan McEwen McIntosh, Glorious Grits – America's Favorite Comfort Food
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