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Angel Sweet® Polenta Bruschetta

Serving this fresh and satisfying bruschetta over polenta makes this a delicious and gluten-free appetizer or side dish!

Makes 8 side dish servings



1/2 pkg Angel Sweet® Tomatoes, halved
1/2 cup finely chopped white onion
1/4 cup torn basil leaves
2 tbsp extra virgin olive oil
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper


2 1/2 cups 2% milk
2 1/2 cups no salt added chicken broth
1 1/2 cups fine cornmeal
1/2 cup grated Parmesan cheese
1/4 tsp each salt and freshly ground pepper
2 tbsp butter, divided
2 tbsp oil, divided


Toss the tomatoes with the onion, basil, oil, garlic, salt and pepper. Chill until ready to serve.

Pour the milk and broth in a medium saucepan; bring to a boil. Slowly add the cornmeal in a steady stream while stirring constantly. Cook, stirring, for 7 to 10 minutes or until the liquid is absorbed and the cornmeal is tender. Remove from heat. Stir in the Parmesan, salt and pepper.

Scrape the polenta into a greased 9×13-inch casserole dish. Smooth into an even layer. Chill for at least 1 hour or until set. Cut the polenta into 16 wedges.

Heat half the butter and oil in a nonstick skillet set over medium-high heat. Cook the polenta wedges, in batches and adding the remaining oil and butter as needed, for 2 to 3 minutes per side or until browned and crisp. Arrange the polenta on a platter. Scatter bruschetta over top. Serve immediately.

Chef's Notes

Substitute the chicken broth with water or vegetable broth for a vegetarian option.