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waffled polenta

Waffled Polenta with Blistered Tomato Bruschetta

Author: Heidi Boortz
Servings : 16

Ingredients

Polenta

  • 18 oz polenta prepared, see notes

Blistered Tomato Bruschetta

  • 2 cups grape tomatoes
  • 2 Tbsp extra virgin olive oil divided
  • 2 tsp kosher salt divided
  • 1 Tbsp Balsamic Vinegar
  • 10 leaves fresh basil thinly sliced
  • 1/2 tsp pepper

Instructions

Polenta

  • Preheat waffle maker. Spray with cooking spray. Slice polenta into slices, about 1/4 inch thick. Place polenta on waffle iron and close lid. Press down firmly to squish them a little bit. Let cook about 2 minutes, then press down again. Let cook until browned and crispy, about 5 minutes. Remove from waffle iron and set aside. Keep warm. Repeat with remaining polenta.

Blistered Tomato Bruschetta

  • Preheat oven to 400. Toss tomatoes and 1 tablespoon olive oil in a small bowl. Arrange tomatoes on a baking sheet lined with parchment paper. Sprinkle with 1 teaspoon kosher salt. Bake at 400 for 30 min. until tomatoes are blistered and a little black.
  • Toss roasted tomatoes with 1 tsp kosher salt, 1 tablespoon balsamic vinegar, basil, and pepper. Stir well. Spoon over waffled polenta.
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