One of my favorite parts of summer is grilling. I will find any reason to throw something on the barbie: meat, fruit, and now POLENTA! This is a super easy, fresh, and gluten free bruschetta that is yummy, smokey and delicious. You can thank me later.
Roasted Garlic Polenta Bruschetta
Active Prep Time: 20-25 Minutes
Servings: 12-15 Pieces Ingredients
1 Head of Roasted Garlic ***
4 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
8 oz.Fresh Mozzarella
16 oz Baby Heirloom Tomatoes or Colorful Grape Tomatoes
Fresh Basil
Salt and Pepper to taste
Directions:
***To roast garlic turn on your gas grill or get your charcoal going. Slice the top of the garlic head off and discard. Drizzle the garlic with olive oil and wrap in aluminum foil and place on the hottest part of the grill. Rotate every 7-10 minutes. Open the aluminum foil every time you turn it to check the garlic. When it is soft and a golden yellow it is ready.
While the garlic is roasting, slice your baby heirloom tomatoes in quarters and place in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and salt and pepper to taste. Mix and let sit.
Meanwhile, slice the polenta into 1/4 thick slices and either drizzle or use a pastry brush to cover both sides of the polenta rounds with olive oil. Take the roasted garlic off of the heat and take the soft cloves and rub them on one side of the polenta. Place the polenta onto a medium/high grill and let it cook for 3-4 minutes. Flip them and place 1/4 inch slices of mozzarella on each polenta round. Cover the grill until the cheese is melted. Take the polenta rounds off of the heat and place on a serving platter. Spoon the tomato mixture onto the polenta. Use basil to garnish and serve warm!
While the garlic is roasting, slice your baby heirloom tomatoes in quarters and place in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and salt and pepper to taste. Mix and let sit.
Meanwhile, slice the polenta into 1/4 thick slices and either drizzle or use a pastry brush to cover both sides of the polenta rounds with olive oil. Take the roasted garlic off of the heat and take the soft cloves and rub them on one side of the polenta. Place the polenta onto a medium/high grill and let it cook for 3-4 minutes. Flip them and place 1/4 inch slices of mozzarella on each polenta round. Cover the grill until the cheese is melted. Take the polenta rounds off of the heat and place on a serving platter. Spoon the tomato mixture onto the polenta. Use basil to garnish and serve warm!
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