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Grilled Polenta Bruschetta

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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? 

  1. 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.
  2. 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

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 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 5 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.

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
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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