Bruschetta on Polenta Squares
serving size 10 squares or 20 bite-sized points*
This recipe is from our “Simple Snacks” episode from Double Take Diets
41/2 cups water with 1/4 tsp salt
1 1/2 cups instant polenta
1/2 cup shredded parmesan
1 Tbsp olive oil
2 cups heirloom cherry tomatoes (roughly chopped)
1/2 small red onion (finely diced)
1 garlic clove (finely diced)
3 Tbsp olive oil
1 1/2 cups balsamic vinegar
Lightly grease a (9×13 inch) pyrex with 1 Tbsp olive oil.
Bring water with 1/4 tsp salt to a rapid boil, turn the water down to medium heat. Slowly pour the instant polenta into the water while stirring until it thickens which takes about a minute. Stir in the parmesan cheese.
Scoop polenta mixture into the greased pyrex with a spatula and quickly spread the mixture out to an even 1/4 – 1/2 inch thickness. When it starts to cool it gets sticky and too hard to manipulate. Let this cool for 30 minutes.
Preheat oven to 350º.
In a medium bowl add the roughly chopped heirloom tomatoes, finely diced onion, garlic, and red onion. Add olive oil and balsamic vinegar and gently mix the ingredients together.
You can make the topping up to two hours a head of time to let all the flavors marry (we do not recommend it sit for more than two hours because it will become too juicy and too hard to eat as an hors d’oeuvre).
Place the cooled polenta into the oven for 25 minutes. Take out and let cool. Cut the polenta using a square cookie cutter or knife into 10 squares. Be creative and use a different shape cookie cutter, just make sure it will be an easy shape to eat!
Assemble by placing the polenta squares on a serving plate and top each square with the tomato toppiing.
*cut the squares in half on a diagonal AFTER topping with tomato mixture and this will make for 20 bite sized servings.