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.

What kind of polenta to use for bruschetta?ย
- 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.
Print PinServings: 5 People
Calories: 412kcal
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.
Nutrition
Calories: 412kcal | Carbohydrates: 90g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 228mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 611IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg