How long does polenta bruschetta [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can polenta bruschetta [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is polenta bruschetta [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does polenta bruschetta [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is polenta bruschetta [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Polenta Bruschetta
[Vegan, Gluten-Free]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Polenta Bruschetta [Vegan, Gluten-Free]

Dairy Free

This recipe combines two Italian favorites: traditional bruschetta topping and crispy, grilled polenta. Polenta is shaped into rounds and baked crispy. The bruschetta is fresh and garlicky. The combination is completely addictive, and makes for an amazing appetizer!

Ingredients You Need for Polenta Bruschetta [Vegan, Gluten-Free]

For the Polenta:

3 1/2 cups water
1 cup coarse ground cornmeal (polenta)
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 garlic clove, minced

For the Bruschetta:

1 large heirloom tomato, or 1 1/2 cups cherry tomatoes
1 garlic clove, minced
1/2 cup fresh basil leaves, chopped
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
Extra basil leaves, for garnish

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How to Prepare Polenta Bruschetta [Vegan, Gluten-Free]

Add the cornmeal and water into a medium sized pot and stir well with a whisk. Bring the mixture to a simmer and cover, stirring every few minutes. Continue to simmer until the mixture is about the same texture as oatmeal, about 20 minutes.
Remove from the heat and spread the polenta onto a parchment-lined baking sheet. Make a layer about 1/2-inch thick. Cover and let the polenta completely cool and solidify. Once cool, use a round cookie cutter to cut polenta rounds, or just cut the polenta into squares, or whatever shape you prefer. Chill the rounds in the refrigerator while you preheat a grill pan. At this time, mix the minced garlic with the olive oil in a small dish.
Preheat a cast iron grill pan (or just use a regular nonstick frying pan) to medium heat. Brush the polenta rounds with the garlic-oil mixture, and grill for 5 minutes on each size until slightly crispy.
To make the bruschetta, chop the tomato into small chunks, and toss with the rest of the ingredients.
Top the warm polenta rounds with bruschetta topping, garnish with basil leaves, and serve.

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