Polenta Bruschetta – a delicious recipe with polenta, olive oil, balsamic vinegar, tomatoes, basil, brie cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
2
Add 2 tbs olive oil to a saute pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
3
Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
4
Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
5
Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
6
Makes 12 appetizers or 4 - 6 light entrees.
314
kcal
Calories
25
g
Fat
11
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces prepared polenta (comes in a roll in the refrigerated section), 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 large beefsteak tomatoes, and more.
Yes, Polenta Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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