Description
Made with creamy polenta that’s been pan-fried till crisp golden perfection, then topped with a mix of diced onions, cherry tomatoes, chopped fresh basil and olive oil, this gluten-free polenta bruschetta will give you plenty of energy!
Ingredients
Units
Scale
- 1 cup of polenta grain
- 2 cups of water
- 2 cups of milk
- A generous shake of salt
- 4 tablespoons of butter
- 1 cup of grated parmesan cheese
- 1 onion, diced
- 1 1/2 cups of cherry tomatoes, diced
- 1/2 cup of chopped basil leaves
- 3 tablespoons of olive oil
- Salt to taste
Instructions
- Combine milk and water into a pot, add a generous shake of salt and bring it to a boil
- When the milk-water mixture starts boiling, pour in the polenta grain in the form of a “rain shower” and whisk constantly so that no lumps will form (using a whisk is better than a spatula because it makes the polenta smoother) – you may have to stir about 10 – 15 minutes constantly
- Add in butter and Parmesan cheese, and salt, and stir well
- Spread polenta in a flat later on a rectangle baking tray and allow polenta to cool
- Once polenta has cooled and is set in place, cut polenta into small triangles (about the size of a small bruschetta)
- In a pan with a bit of oil, pan-fry polenta triangles on both sides until both sides are crispy and golden brown
- Combine diced onion, cherry tomatoes, basil leaves, olive oil and salt in a bowl
- Top crispy polenta triangles with the tomato-onion-basil topping
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Snacks
- Cuisine: Gluten-free