If you love polenta, you absolutely need to try it on the grill! Grilled polenta has a crispy, lightly charred exterior and picks up an irresistible smoky flavor. Serve it with zesty white bean tomato bruschetta for a delicious summer main dish or a show-stopping appetizer.
I'm a big fan of polenta, but I don't think it gets the love it deserves. Tube polenta in particular is super convenient, versatile, and delicious. You can do all kinds of stuff with it, from making polenta casserole, to polenta fries, to simply slicing and piling it with delicious sauces, like I did in my polenta puttanesca. But I feel like I'm the only person I know who ever cooks with it (although, maybe if you're here, you get it!). I'm working on changing that.
If you come to a summer cookout at my house, expect some grilled polenta to be on the menu, and if you invite me to yours, I'll be bringing it along to cook on your grill!
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Grilled polenta is pretty simple. All you need to do is oil some polenta slices and slap them on the grill. You'll end up with a slightly crispy, mildly smoky exterior that takes this basic (but already delicious) ingredient to the next level. You can serve your grilled polenta all kinds of ways (check out the variations below), but today we're pairing it up with a simple bruschetta made with hearty white beans and juicy tomatoes. The combination is both hearty and refreshing, and loaded with zesty Italian-inspired flavor. And best of all, it's incredibly easy to whip up!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Polenta. We're using prepared polenta — the type you find sold in tubes, typically in the pasta aisle at the grocery store.
- Olive oil. Don't skip this! Polenta tends to stick to the grill, so you absolutely need oil to mitigate that.
- Fresh tomatoes. Use what you've got! Slicer tomatoes, roma tomatoes, cherry tomatoes... they'll all work!
- Cannellini beans.
- Fresh basil.
- Garlic.
- Balsamic vinegar. Use a high-quality, aged balsamic vinegar if you can. Ideally, it should be thick, syrupy, and just a bit sweet.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Prepare the grill. Start by building a medium fire and oiling the grates well. Polenta is sticky, so don't be shy here.
Step 2: Prepare the polenta. Slice your polenta about ½ inch thick, then oil both sides of each slice.
Step 3: Grill the polenta. Arrange the slices on your grill and cook them for 4 to 5 minutes on each side. Again, they tend to stick! I like to loosen them with a spatula after about a minute of cooking. A few pieces flaking off is normal, as you can see in the photo above.
Step 4: Make the bruschetta. Stir your diced tomatoes, cannellini beans, fresh basil, minced garlic, balsamic vinegar, salt, and pepper together in a small bowl.
Step 5: Serve. Serve your polenta with the bruschetta on the side, or spoon it directly on top. Dig in!
Variations
- Polenta skewers. Cut your polenta into 1-inch cubes instead of slices, then skewer them, optionally along with some fresh veggies.
- Bruschetta variations. Make the bruschetta your own! Skip the beans, swap out the tomatoes with roasted red peppers, or add some olives, capers, or additional fresh herbs such as parsley.
- Skip the bruschetta. You can serve your grilled polenta with pretty much any sauce or relish you like. Try marinara sauce, aioli, vegan green goddess dressing, or pico de gallo.
- Grilled polenta fries. Cut your polenta into French fry-shaped sticks instead of slices.
Frequently Asked Questions
Yes! The recipe includes no gluten-containing ingredients.
Yes, but you will need to prepare it into a loaf. The polenta package should include instructions for doing this.
Store your polenta and bruschetta separately, in airtight containers in the fridge, where they'll keep for 3 to 4 days. To reheat the polenta, warm the slices in a lightly oiled skillet, air fryer, or 375°F oven until heated through and crisp. The bruschetta can be served chilled or brought to room temperature.
Yes! If you have an indoor electric grill, use that. Otherwise, you can cook your polenta in a well-oiled grill pan or nonstick skillet on the stove.
More Vegan Recipes for the Grill
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📖 Recipe
Grilled Polenta with White Bean Bruschetta
Equipment
- Barbecue grill
Ingredients
- 1 (16 ounce/454 gram) tube prepared polenta
- 2 tablespoons olive oil
For the White Bean Bruschetta
- 1 cup diced fresh tomatoes
- 1 cup canned or cooked cannellini beans, drained and rinsed
- ¼ cup chopped fresh basil
- 1 small garlic clove, minced
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt, plus more to taste
- Black pepper, to taste
Instructions
- Build a medium fire on your barbecue grill and oil the grates well.
- While the grill heats up, cut the polenta into about ½-inch slices, then generously oil both sides of each slice.
- Grill the polenta slices for 4 to 5 minutes on each side, until crispy and lightly charred. Use a metal spatula to loosen the slices after about a minute — this can help reduce sticking later.
- While the polenta grills, stir the bruschetta ingredients together in a small bowl. Give it a taste-test and make any adjustments you see fit.
- Divide the polenta onto plates and serve with the bruschetta. Enjoy!
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