Grilled Polenta Bruschetta


Grilled Polenta Bruschetta

Grilled Polenta Bruschetta

Sabrina Baksh
Topped with your choice of Fontina, Gouda, or Brie cheese and a tomato-basil garnish, these versatile polenta cakes can be served as an appetizer or side dish. Add your favorite herbs or cheeses to make this dish uniquely your own.
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Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Appetizer, Side Dish
Cuisine Fusion, Italian
Servings 4 People


  • 1 24 ounce package precooked polenta about
  • 3 medium tomatoes, seeded and chopped
  • 3 ounces Fontina, Gouda, or Brie cheese, sliced Gouda, or Brie cheese, sliced
  • 2 tablespoons flat leaf parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper flakes
  • 1-2 cloves roasted garlic, minced (optional)


  • Preheat grill for medium heat.
  • Combine olive oil, balsamic, garlic, tomatoes, salt, pepper flakes, basil and parsley in a small bowl. Set aside.
  • Cut polenta into 12 equal slices. Brush with oil and place on grill rack.
  • Cook on direct heat until one side is golden brown, about 3 minutes. Turn slices, place cheese on top and grill polenta for an additional 5-6 minutes. Remove polenta from heat and top with tomato-herb topping. Drizzle with a little extra olive oil and some balsamic before serving.


Photo by: Sabrina Baksh/Regarding BBQ, Inc.
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