This Grilled Polenta Bruschetta is incredibly easy to make and delicious too! Top the grilled polenta rounds with Fontina, Gouda, or Brie cheese and a tomato-basil garnish. This versatile grilled polenta bruschetta make a fantastic appetizer or side dish. Add your favorite herbs or chopped meats to make this dish uniquely yours.

Grilled Polenta Bruschetta with tomatoes, herbs, and melted cheese — derrickriches.com

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.
Use a quick-cooking polenta. Follow the package instruction 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.

Ingredients

1 package pre-cooked polenta, 24 ounces
3 medium tomatoes
Brie, fontina, gouda cheese, slice the gouda or brie cheese before using.
Flat-leaf parsley
Fresh basil
Olive oil
Balsamic vinegar
Red Pepper flakes
Garlic
Salt

How to make grilled polenta bruschetta

Preheat your grill for 350 degrees F or medium heat.
Peel the garlic, and place it into a small microwave-safe bowl with 1 tablespoon of water.
Microwave the garlic for 45 seconds. Doing this will soften the garlic and reduce the harsh enzymes.
Let the garlic cool for 5 minutes, and mince.
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.
Carefully turn slices over, place cheese on top and grill polenta for an additional 5-6 minutes.
Remove your grilled polenta bruschetta from the heat and top with tomato-herb mixture. Drizzle with a little extra olive oil and some balsamic before serving.

Grilled Polenta Bruschetta

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.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: Fusion, Italian

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings: People

Calories: 412kcal

Author: Sabrina Baksh

Ingredients

1 24 ounce polenta precooked and packaged
3 medium tomatoes seeded and chopped
3 ounces Brie Cheese Sub with Fontina or Gouda. Slice the Gouda or Brie cheese before using.
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 garlic minced

Instructions

Preheat grill for 350 degrees F, or medium heat.
Peel garlic, and place it into a small bowl with 1 tablespoon of garlic. Microwave for 45 seconds. This will soften the garlic, and reduce the harsh enzymes. Let the garlic cool for 5 minutes, and mince.
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.