This Grilled Polenta Bruschetta is incredibly easy to make and delicious, too! The polenta rounds are topped with fresh Mozzarella cheese, bacon, tomato, and herbs and then drizzled with balsamic vinegar. This versatile polenta bruschetta makes a fantastic appetizer or side dish. You can customize it with your favorite herbs or proteins to make it uniquely your own.
While this polenta bruschetta recipe was developed using our Weber Gas Grill, you can also make these delicious morsels using a Blackstone Griddle, a skillet, or an air fryer!
What kind of polenta to use for bruschetta?
For this grilled polenta bruschetta, I highly recommend using the pre-cooked polenta available in tube form. This variation is the right size and shape, and all you’ll need to do is cut polenta into slices. If you’d rather make it yourself, use either instant or quick-cooking polenta. Follow the package instructions and spoon out the cooked polenta onto a sheet of parchment paper. Roll into 3″ wide tube shape. Secure with plastic wrap, and place into your refrigerator for 2-3 hours. Slice as use as directed.
How many polenta bruschetta per person?
Plan on 2 grilled polenta rounds per person if serving as an appetizer or side dish. This recipe serves 6 people. The good news is that premade tubes are easy to find and even easier to work with. When in doubt, we recommend doubling the recipe. These polenta bites will go fast!
Ingredients
- 1 tube polenta, 24 ounces precooked, plain or flavored
- 8 small tomatoes, quartered (use Napoli, Juliet, or larger cherry tomatoes for this dish)
- Fresh mozzarella cheese (sub with brie)
- Cooked thin-cut bacon (about 6 strips cut in half to make 12 – sub with pancetta, or cooked medium shrimp)
- Fresh parsley
- Fresh basil (sub with fresh rosemary, thyme, or oregano)
- Olive oil
- Balsamic vinegar
- Red Pepper flakes (optional)
- Garlic salt
How to make grilled polenta bruschetta
- Preheat your grill to 350 degrees F or medium heat.
- Cut the polenta into 12 equal slices.
- Lightly brush each slice with olive oil. Place the slices on the heated grill grates, ensuring they are evenly spaced.
- Cook over direct heat until one side is golden brown grill marks, about 3 minutes.
- Carefully turn slices over and cook for an additional 2-3 minutes. Remove and place them on a clean cutting board.
- Combine olive oil, garlic salt, quartered tomatoes, salt, pepper flakes, basil, and parsley in a small bowl. Set aside.
- To assemble the grilled polenta bruschetta, Top each round with a slice of fresh mozzarella, then bacon, followed by the tomato-herb mixture. Drizzle with balsamic and a little more olive oil before serving.
Storing leftovers and reheating
Store leftover grilled polenta in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold. If possible, keep some of the polenta rounds plain. Store them separately from the tomato-herb mixture. When you are ready to eat, warm the polenta in a pan or microwave and let them cool for a few minutes. Top them as instructed in the recipe card below.
More recipes!
Grilled Polenta Bruschetta
Ingredients
- 1 package pre-cooked polenta 24 ounces
- 8 small tomatoes quartered (use Napoli, Juliet, or larger cherry tomatoes for this dish)
- 6 ounces fresh whole milk mozzarella cheese sub with brie
- 6 strips cooked bacon cut in half to make 12 – sub with pancetta or cooked medium shrimp
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon Red Pepper flakes optional
- Garlic salt to taste or use salt and garlic powder combined
- Olive oil
- Balsamic vinegar
Instructions
- Preheat your grill to 350 degrees F or medium heat.
- Cut the polenta into 12 equal slices.
- Lightly brush each slice with olive oil. Place the slices on the preheated grill, ensuring they are evenly spaced.
- Cook over direct heat until one side is golden brown, about 3 minutes.
- Carefully turn slices over and cook for an additional 2-3 minutes. Remove and place them on a clean cutting board.
- Combine olive oil, garlic salt, quartered tomatoes, salt, pepper flakes, basil, and parsley in a small bowl. Set aside.
- To assemble the grilled polenta bruschetta, Top each round with a slice of fresh mozzarella, then bacon, followed by the tomato-herb mixture. Drizzle with balsamic and a little more olive oil before serving.
- Store leftover grilled polenta in an airtight container in the refrigerator for up to 3 days.
