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Gluten-free Polenta Bruschetta


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!


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


  1. Combine milk and water into a pot, add a generous shake of salt and bring it to a boil
  2. 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
  3. Add in butter and Parmesan cheese, and salt, and stir well
  4. Spread polenta in a flat later on a rectangle baking tray and allow polenta to cool
  5. Once polenta has cooled and is set in place, cut polenta into small triangles (about the size of a small bruschetta)
  6. In a pan with a bit of oil, pan-fry polenta triangles on both sides until both sides are crispy and golden brown
  7. Combine diced onion, cherry tomatoes, basil leaves, olive oil and salt in a bowl
  8. Top crispy polenta triangles with the tomato-onion-basil topping
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Snacks
  • Cuisine: Gluten-free
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