Polenta Bruschetta

Polenta Bruschetta

Crispy, polenta rounds topped with fresh mozzarella and bruschetta make this a tasty appetizer.

25 min. prep time
12 servings
141 Rating


Bruschetta Topping

5 plum tomatoes, chopped
4 to 5 large fresh basil leaves, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt, if desired
Pepper, if desired


1 1/4 cups panko bread crumbs
1/2 cup all-purpose flour
1 (16-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
8 ounces fresh mozzarella cheese, cut into 12 slices


Heat oven to 200°F.

Combine all bruschetta topping ingredients in bowl; set aside.

Place bread crumbs, flour and egg into separate shallow bowls. Dip both sides of each polenta slice into flour, beaten egg and bread crumbs.

Melt 1 Sauté Express® square in 10-inch nonstick skillet over medium heat; add 6 slices polenta. Cook 3-5 minutes or until golden brown. Add 1/2 Sauté Express® square to pan. Turn polenta slices; cook 3-5 minutes or until golden brown. Remove polenta to ungreased baking sheet; place in oven.

Wipe out skillet with dry paper towels. Repeat with remaining 1/2 Sauté Express® square and polenta.

Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.

Recipe Tip

If you are short on time, use purchased bruschetta topping.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 200

Fat: 10g

Cholesterol: 50mg

Sodium: 400mg

Carbohydrates: 18g

Dietary Fiber: 1g

Protein: 8g

Recipe #16037©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I have been making this for years, although I dont bread the polenta. This is one of my girls favorite. We change the toppings but great for a Italtian dinner or just a snack. I will try breading for a nice change.

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