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Summer food

Polenta Bruschetta

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Polenta Bruschetta

Grilled polenta with soft goat cheese & tomatoes - best summer appetizer ever.


Serves 6-8 as an appetizer

Ingredients

  • 4 roma tomatoes, seeded and diced small
  • 2 tablespoons fresh basil, chopped
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • Kosher salt and fresh ground pepper to taste
  • 1 Polenta Chub (makes about 20 rounds)
  • 3 tablespoons cooking oil (use what you have but I used avocado oil)
  • ½ cup goat cheese, soften

Directions

  1. In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside
  2. Open Polenta and remove rounded ends
  3. Slice polenta into ½ inch slices
  4. Brush oil onto polenta slices and season with salt and pepper
  5. Grill on each side for 3-5 minutes until they get really good grill marks
  6. Remove polenta from the grill
  7. On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.
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