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Gluten free summer entertaining recipe bruschetta

Summer Polenta Bruschetta

These polenta bites are perfect entertaining food for sunny days. Enjoy it in the company of family and friends

Course Appetiser, Entertaining and Occasions, Snack, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Kyrstie Barcak


  • 4 cups water
  • 1 cup instant (fine) polenta
  • 1/2 eggplant sliced into 2 cm rounds
  • 1/2 capsicum sliced into rounds
  • 1/2 zucchini finely sliced into strips
  • 150 grams tomatoes sliced or diced
  • 100 grams buffalo mozzarella torn into pieces

To Serve

  • 1 tbsp extra virgin olive oil
  • 1 lime - juice
  • handful fresh basil leaves or herbs of choice
  • salt and pepper to taste


  1.  Line a slice tray with baking paper, or grease well

  2. Add the water to a saucepan and bring to the boil

  3. When the water begins to boil, pour the polenta in slowly and whisk continuously until the water is absorbed and the polenta is smooth and begins to lift away from the edge of the saucepan

  4. Remove polenta from the heat and use a spatula to smooth it evenly into the slice tray. It should be 2-3 cm think.

  5. Place the tray of polenta into the fridge to set and cool – approx. 90 min

  6. When the polenta has set use an egg ring to push into the polenta and cut out rounds

  7. 20 minutes prior to serving, heat a pan on the stove top, add the sliced eggplant rounds and cook until slightly charred on both sides

  8. When the eggplant is cooked set aside and add the polenta rounds to the hot pan to cook until golden on each side

  9. Remove the polenta from the pan and place each round onto a serving plate. Top each one with a slice of eggplant, capsicum, tomatoes, zucchini and cheese

  10. Scatter the dish with fresh basil leaves and drizzle with the olive oil and lime juice, salt and freshly ground pepper.

    Best enjoyed warm.

Recipe Notes

Prepare the polenta in advance. It requires refrigeration of at least 2 hours to set. It may be prepared the day prior. This refrigeration time is not included in the recipe preparation time.

Use the scraps from the polenta, after cutting out the rounds, to make chips. Bake in the oven on a tray with a drizzle of oil and serve with salt and pepper or chilli flakes and parmesan.