Grilled Polenta Bruschetta

Grilled Polenta Bruschetta makes an easy, delicious appetizer or side dish. Customize this recipe with your favorite herbs or proteins.

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: 127kcal

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.

Notes

Storing and reheating polenta: 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.

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