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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


  • 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


  • 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.


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