These Polenta Bruschetta with Guacamole and Mint Salsa are so good that it will have your guests snooping around the kitchen for more. Traditionally speaking, bruschetta is usually a small piece of firm bread with fresh tomatoes on top, but I felt like polenta would be a delicious and interesting spin on this classic, crowd-pleasing appetizer.

Cheezy Polenta Bruschetta [Vegan, Gluten-Free]



  • 1/2  cup polenta
  • 1/4 cup nutritional yeast
  • 5 cups water
  • Salt, to taste
  • Guacamole (homemade or store-bought)
  •  2 Tablespoons mint leaves
  • 2 Tablespoons coriander leaves
  • 1/4 cup red onion/shallots, chopped very fine
  • 1/4 cup tomatoes, chopped very fine
  • 2 Tablespoons lemon juice
  • Salt, to taste
  • 1 pinch ground chili/paprika


For Polenta Bruschetta:
  1. In a saucepan, bring water to boil, slowly add polenta whilst stirring.
  2. Cover and let it cook until it becomes a thick porridge consistency, then stir in the nutritional yeast and salt.
  3. Pour into a baking tray lined with aluminum foil and chuck it into the fridge for 30 minutes until the polenta firms up.
  4. Use cookie cutter to cut out the cakes. Cheezy Bruschetta base ready.
For the Mint Salsa:
  1. Mix mint and coriander leaves, red onions, tomatoes, lemon juice, salt and ground chili in a bowl. Let it stand for 10 minutes.
  1. Heat up the polenta bruschetta -- I usually pan roast them for 30 seconds on each side, then add guacamole and salsa on top. Serve.