Grilled Polenta Bruschetta

Polenta Bruschetta

A simple recipe for Polenta Bruschetta, so easy to make and a perfect foil for so many dishes!
Course Side Dish
Cuisine Italian, vegan
Keyword bruschetta, polenta, polenta bruschetta
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 25 minutes
Servings 4
Author Chris Mosler @thinlyspread


  • 160 g (1 cup) instant polenta
  • 1 litre (4 cups) vegetable stock
  • 2 tsp dried chilli flakes/dried herbs (or to taste)
  • salt and freshly ground black pepper


  • Bring the vegetable stock to the boil in a medium sized non stick pan
  • Pour the polenta in in a steady stream
  • Reduce the heat to low and simmer, stirring, for about 5 minutes or until all the water has been absorbed. It will be bubbling like a mud monster so take care that it doesn't spit at you. 
  • Remove from the heat, stir in the chilli flakes or herbs
  • Add salt and pepper to taste
  • Lightly grease a large baking sheet with olive oil and spoon the hot polenta on to it
  • Spread evenly using a butter knife, it should be about 1.5cm thick, shape into a rough rectangle
  • Leave to cool for about an hour
  • Preheat the grill to high or heat a griddle pan until it is smoking
  • Cut the polenta into quarters cut each piece in half on the diagonal to give you 8 triangles
  • Brush very lightly with oil
  • Grill or griddle for 4-5 minutes on each side until crisp and golden
  • Serve two wedges of polenta per person with the topping of your choice