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Simple Polenta Bruschetta

  • Author: Chuck Underwood
  • Prep Time: 0 min
  • Cook Time: 30 min
  • Total Time: 30 minutes
  • Yield: 4-5 Servings 1x
  • Category: Appetizer
  • Method: Oven, Air-Fryer
  • Cuisine: Italian
  • Diet: Vegan


A deliciously simple polenta bruschetta without the oil!  So easy to make and incredibly tasty (and healthy) too.


Units Scale
  • 18-ounce tube polenta
  • 3 ripe tomatoes
  • 1-2 Tbs diced onion
  • 3-4 cloves minced garlic
  • 1 Tbs minced basil
  • 2 tsp balsamic vinegar
  • 1/2 tsp salt


  1. Preheat oven to 400° F
  2. Remove the polenta from the tube and cut off the ends
  3. Cut into 1/2" slices (about 9 of them) and place on a parchment-lined baking sheet
  4. Bake for 15 min then flip, and continue baking until golden brown
  5. Meanwhile, dice tomatoes and add to a bowl
  6. The remaining ingredients can be all adjusted to taste
  7. The amounts given were to my liking but you may want more garlic, no onion, less vinegar, no sodium, etc.  Feel free to adjust!
  8. Remove polenta from oven and top with bruschetta
  9. Note:  Polenta may be air-fried too, 400° F until golden brown

Keywords: polenta bruschetta