Polenta Cakes topped with Bruschetta

polenta cakes with bruschettaI made this recipe for a party recently and it was a hit. The thing that I like most about the polenta cakes is the versatility. Not only can you incorporate a number of different flavors into them, you can also top them with anything you want. It makes a great gluten free appetizer base because of its versatility as well. The polenta takes a little time to set and harden, but otherwise this recipe is easy and not very time consuming.

Cost: With the bruschetta it is about $12 and feed about 6-8 people as an appetizer.

Quick tip: #1  If you really don't have the time, buy the already made polenta and top it with the bruschetta. I personally don't think it will be quite as delicious, but I'm sure it will be great.

#2 If you want creamier polenta you can use milk or cream instead of chicken stock. You can also use water if you don't have anything else on hand. A combination of any of the liquids will work as all.

Dietary Classifications: Gluten free, Vegetarian


1 cup of Polenta
3 cup Chicken Stock
2 pinches of Salt
1/2 cup Grated Parmesan
2 Tbsp dried Basil
2 Tbsp Butter
1/2 cup Cream or Milk


In a pot over medium-high heat put chicken stock, salt and basil. Bring liquid to a boil them slowly whisk in polenta. Season with pepper. Let cook for about 5-10 minutes occasionally stirring. Once all the liquid is adsorb and the polenta is cooked through stir in the Parmesan, butter and cream. Keep stirring or whisking until fully incorporated. If mixture is too thick feel free to add a little of liquid.

Line a baking sheet with parchment or oil it down so the polenta won't stick. Poor polenta on baking sheet and spread out evenly. Let the whole mixture cool and harden. If it fits in your fridge it will harden even faster, but the counter top is fine. Just don't leave it out more then a couple of hours.

While the polenta is hardening you can make the bruschetta. The recipe for my simple bruschetta can be found here.

Once the polenta is hard you can either cut it into squares with a sharp knife or you can take a small round cookie cutter and cut our circles. You want the polenta to be bite sized. Top each piece with some bruschetta and you can sprinkle with some Parmesan and garnish with fresh chopped basil.