Grilled polenta bruschetta is made with rounds of grilled polenta instead of bread and topped with fresh tomatoes, basil and garlic.
It’s time for small bites this week at #SundaySupper! You have to admit, it’s so much fun to fill up your plate with small bites. It’s like a party on a plate! You can taste a little bit of this and a little bit of that, and before you know it you are full.
Grilling the polenta until it’s just a little bit crispy on the outside adds an interesting dimension to the traditional bruschetta that’s made with bread, and it’s gluten free. I can see myself making this all summer long, hello tomato season!
- 1 cup organic polenta corn grits - such as Bob's Red Mill
- 3 cups water
- ½ teaspoon salt
- 1 cup chopped grape or cherry tomatoes
- 5 to 6 basil leaves chopped
- 3 cloves crushed garlic - separated add 1 teaspoon olive oil to 2 crushed cloves set aside
- ½ tablespoon olive oil plus extra for brushing
- ½ teaspoon balsamic vinegar
- bring water and salt to a boil
- gradually stir in the polenta
- reduce heat and simmer stirring frequently until mixture is thick - about 20 minutes
- remove from heat and pour into a 6 X 10 inch parchment lined pan spread out evenly
- place in refrigerator for about 20 minutes until it becomes firm
- place the tomatoes, basil leaves one clove garlic and oil into a bowl and stir gently, then add the balsamic and combine - set aside
- when the polenta is ready, gently remove the polenta from a pan and using a small glass cut the polenta into rounds
- heat a gas grill to medium
- brush each round with olive oil and place on grill grill for 5 minutes and gently flip over
- grill for 3 to 4 minutes more
- remove from grill and spread the top of each round with the oil and garlic mixture
- top with tomato mixture
Many thanks to Christie Campblee at A Kitchen Hoor’s Adventures for sponsoring this event! This week the #SundaySupper twitter chat will be live from Tapa Toro in Orlando! Tapa Toro combines contemporary Spanish cuisine with a vibrant atmosphere – don’t for get to join us at 7:00 pm.
Here are over 20 more small plate ideas for your next party!
Sunday Supper Small Bites Recipes for Entertaining
- Crispy Prosciutto Cups with Pear & Mascarpone by The Crumby Cupcake
- Cucumber Finger Sandwiches by A Little Fish in the Kitchen
- Fiesta Pinwheels by Hezzi-D’s Books and Cooks
- Grilled Polenta Bruschetta by Simple and Savory
- Spinach Feta Pinwheels by That Skinny Chick Can Bake
- Sweet Sriracha Almonds by Jersey Girl Cooks
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventues
- Wild Mushroom and Grape Crostini by Sew You Think You Can Cook
- Bacon-wrapped Chorizo and Date Skewers – Brochetas de Chorizo y Datiles by Food Lust People Love
- Chicken Caprese Bites by Books n’ Cooks
- Chicken Sausage & Fig Naan Bites by Soulfully Made
- Crab Stuffed Mushrooms by My Savory Spoon
- Easy Chicken Pesto and Sun Dried Tomato Croissants by Jonesin’ For Taste
- Grass Fed Beef Meatballs and Cauliflower Cilantro Smear by Our Good Life
- Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce by Hardly A Goddess
- Mini Salmon Cakes with Anise Aioli by Cindy’s Recipes and Writings
- Salmon Poke on Wonton Crisps by Authentically Candace
- Sausage Stuffed Jalapenos by Gourmet Everyday
- Tuscan Chicken Bites by The Freshman Cook
- Healthy Meringue Bites with Raspberry Yogurt by Cricket’s Confections
- Lemon Bars with Poppy Seed Shortbread by Pies and Plots
- Lime Mascarpone Cheesecake Shooters by Caroline’s Cooking
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.