Best 5 Polenta Bruschetta Recipes

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Indulge in a culinary adventure with polenta bruschetta, a delectable fusion of Italian and international flavors. This innovative dish features crispy polenta rounds topped with a vibrant array of ingredients, promising a symphony of textures and tastes. From classic Italian bruschetta with fresh tomatoes and fragrant basil to imaginative creations like avocado and smoked salmon or roasted vegetables and goat cheese, each recipe offers a unique flavor journey. Whether you're hosting a casual brunch, an elegant dinner party, or simply seeking a delightful snack, polenta bruschetta is sure to tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

BRUSCHETTA POLENTA



Bruschetta Polenta image

Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

1 tube (1 pound) polenta, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup bruschetta topping
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

POLENTA BRUSCHETTA



Polenta Bruschetta image

Crispy polenta rounds topped with fresh mozzarella and bruschetta make this a tasty appetizer.

Provided by Land O'Lakes

Categories     Bruschetta     Appetizer

Yield 12 servings

Number Of Ingredients 16

Bruschetta Topping
3 plum tomatoes, chopped
3 large fresh basil leaves, chopped
1 1/2 teaspoons olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Polenta
1 1/4 cups panko bread crumbs
1 teaspoon Italian seasoning
Polenta
1/2 cup all-purpose flour
2 large Land O Lakes® Eggs beaten
1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
4 tablespoons Land O Lakes® Butter
8 ounces fresh mozzarella cheese, cut into 12 slices

Steps:

  • Heat oven to 200°F.
  • Combine all bruschetta topping ingredients in bowl; set aside.
  • Mix bread crumbs with Italian seasoning in shallow bowl. Place flour and egg into separate shallow bowls. Dip both sides of each polenta slice into flour, then into beaten egg and then bread crumb mixture.
  • Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add 6 slices polenta. Cook 3-5 minutes or until golden brown on bottom. Turn polenta slices; cook 3-5 minutes or until golden brown. Remove polenta to ungreased baking sheet; place in oven to keep warm.
  • Wipe out skillet with dry paper towels. Repeat with remaining 2 tablespoons butter and polenta slices.
  • Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.

Nutrition Facts : Calories 190 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 390 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Sugar grams, Protein 8 grams

POLENTA BRUSCHETTA WITH TAPENADE



Polenta bruschetta with tapenade image

Ideal for those on wheat-free or gluten-free diets

Provided by Good Food team

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 7

700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
140g instant polenta
2 tbsp chopped fresh basil
2 tbsp olive oil
9 tsp (about half a 190g jar) olive tapenade
9 SunBlush or semi-dried tomatoes , halved
100g mixed salad leaves

Steps:

  • Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
  • Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
  • Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium

POLENTA BRUSCHETTA



Polenta Bruschetta image

An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!

Provided by merron-iru kami

Categories     Vegetable

Time 37m

Yield 12 serving(s)

Number Of Ingredients 7

12 ounces prepared polenta (comes in a roll in the refrigerated section)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 large beefsteak tomatoes
12 large basil leaves
6 ounces brie cheese, sliced into 12 thin strips
salt and pepper

Steps:

  • Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
  • Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
  • Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
  • Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
  • Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
  • Makes 12 appetizers or 4 - 6 light entrees.

Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3

CRAB & POLENTA BRUSCHETTA



Crab & Polenta Bruschetta image

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling.

Provided by Manami

Categories     Lunch/Snacks

Time 1h

Yield 32 Polenta Triangles

Number Of Ingredients 15

4 cups water
1/2 teaspoon kosher salt
1 cup polenta cornmeal
1/8 cup grated fresh parmesan cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 teaspoon Tabasco sauce, divided (or any other hot sauce you choose)
extra virgin olive oil
extra-virgin olive oil flavored cooking spray
1/2 cup seeded and finely diced roma tomato
1/8-1/4 cup sliced scallion (we used green onions, they were nicer)
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon fresh lime juice (not the bottled kind, please!)
7 ounces lump crabmeat (can use canned, we used from the deli)

Steps:

  • Coat a 9-inch square baking pan with non-stick spray; set aside.
  • MAKE THE POLENTA:.
  • Combine water and salt in a saucepan over high heat.
  • Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
  • Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
  • Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
  • Preheat a grill pan over high heat or preheat broiler to low.
  • Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
  • Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
  • Cut squares into triangles.
  • MAKE THE CRAB SALAD:.
  • Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
  • Gently stir in crabmeat with a fork to coat with dressing.
  • To serve, top each polenta triangle with 1 teaspoon crab salad.

Nutrition Facts : Calories 32.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 7.6, Sodium 63.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.1, Protein 1.9

Tips:

  • Choose the right polenta. For this recipe, you'll want to use a coarse-ground polenta. This will give your polenta bruschetta a nice, hearty texture.
  • Cook the polenta according to the package directions. Be sure to stir the polenta constantly while it cooks to prevent it from sticking to the pot.
  • Spread the polenta on a baking sheet and let it cool. This will help the polenta to set and make it easier to cut into rounds.
  • Grill the polenta rounds until they are slightly charred. This will give them a nice smoky flavor.
  • Top the polenta rounds with your favorite bruschetta toppings. Some popular options include tomatoes, basil, mozzarella cheese, and olive oil.

Conclusion:

Polenta bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It's a great way to use up leftover polenta, and it's also a fun and creative way to serve bruschetta. So next time you're looking for a new appetizer to try, give polenta bruschetta a try!

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