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Grilled Polenta Bruschetta
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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
Diet Vegan
Keyword bruschetta, polenta, polenta bruschetta
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 25 minutes
Servings 4
Calories 151kcal
Author Chris Mosler @thinlyspread

Ingredients

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

Instructions

  • 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

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
 

Nutrition

Calories: 151kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg