Description
A deliciously simple polenta bruschetta without the oil! So easy to make and incredibly tasty (and healthy) too.
Ingredients
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
Instructions
- Preheat oven to 400° F
- Remove the polenta from the tube and cut off the ends
- Cut into 1/2" slices (about 9 of them) and place on a parchment-lined baking sheet
- Bake for 15 min then flip, and continue baking until golden brown
- Meanwhile, dice tomatoes and add to a bowl
- The remaining ingredients can be all adjusted to taste
- The amounts given were to my liking but you may want more garlic, no onion, less vinegar, no sodium, etc. Feel free to adjust!
- Remove polenta from oven and top with bruschetta
- Note: Polenta may be air-fried too, 400° F until golden brown
Keywords: polenta bruschetta