- Use quick-cooking polenta for faster preparation; regular polenta works too but takes longer to cook.
- Chill the polenta before slicing to ensure firm, grillable slices.
- Leave the tomato vine intact for added flavor and visual appeal.
- Adjust garlic, balsamic vinegar, and sugar to taste for a personalized flavor profile.
- Soft vegan cheeses like tofu ricotta, vegan mozzarella, or cream cheese work best for topping.
- Adding vegan parmesan to the polenta enhances richness and depth of flavor.
- Brush polenta slices lightly with oil before grilling to prevent sticking and achieve golden grill marks.
- Roasted tomatoes can be cooked a bit longer for a deeper, caramelized flavor.
- Fresh herbs such as basil or oregano added at the end elevate aroma and presentation.
- The dish is meal-prep friendly; components can be made ahead and stored separately.
Flavor-Packed Grilled Polenta Tomatoes
A simple, plant-based dish combining creamy polenta and sweet balsamic-roasted tomatoes. Perfect as an appetizer, brunch treat, or light meal. High in fiber, plant-based protein, and low in saturated fat, it’s quick to prepare, grill, and serve for a wholesome everyday option.
Equipment
- 1 Medium-Large Pot
- 1 Whisk or spoon
- 1 11x7-inch Baking Pan (or similar)
- 1 Grill Pan
- 1 Spatula (metal or heat-safe)
- 1 Small Baking Dish
Ingredients
For Roasted Tomatoes:
- 12 oz cocktail tomatoes on the vine if possible
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced or crushed
- 1 –2 tbsp grapeseed oil
- ½ tsp sugar optional
- Salt to taste
- Pepper to taste
For Grilled Polenta:
- 1 cup quick-cooking polenta or regular polenta
- 2 ½ cups water
- 1 ½ cups low-sodium vegetable broth
- ½ cup vegan parmesan cheese optional
- ¾ tsp salt adjust to taste
- 1 tbsp vegan butter
- Grapeseed oil for grilling, as needed
- 8 oz soft vegan cheese tofu ricotta, mozzarella, or cream cheese
Instructions
- Prepare the Polenta Base: Start by combining the liquid ingredients in a medium-to-large pot. Pour in 2 ½ cups of water and 1 ½ cups of low-sodium vegetable broth, then add ¾ teaspoon of salt. Whisk together to evenly distribute the salt. Gradually sprinkle in 1 cup of quick-cooking polenta, whisking constantly to prevent clumps from forming. Place the pot over high heat and bring it to a gentle boil. Once boiling, reduce the heat to a low simmer. Stir every 30 seconds with a long-handled whisk or spoon, keeping the mixture smooth. The polenta will thicken in about 4–5 minutes; aim for a consistency that is creamy but thick enough to hold its shape. If it appears too stiff, whisk in a splash of water or broth until smooth.
- Enrich the Polenta: Once the polenta is cooked and thickened, remove it from the heat. Stir in ½ cup vegan parmesan cheese (if using) and 1 tablespoon of vegan butter for added creaminess. Taste the polenta and adjust the seasoning with additional salt if needed. This step ensures a flavorful base that balances the richness of the roasted tomatoes and vegan cheese topping.
- Set the Polenta: Transfer the creamy polenta to an 11x7-inch baking pan (or a similar-sized dish). Spread it evenly with a spatula so that the surface is smooth and level. Let it cool at room temperature for 10 minutes, then place it in the freezer for 10–15 minutes or in the fridge for 30–60 minutes. Cooling the polenta makes it firm enough to slice without crumbling, which is essential for grilling.
- Roast the Tomatoes: While the polenta is cooling, preheat your oven to 450°F (230°C). Place 12 ounces of cocktail tomatoes in a small baking dish. If using tomatoes on the vine, leave them attached for a rustic presentation. Mince or crush 3 cloves of garlic and sprinkle them over the tomatoes. Drizzle with 1–2 tablespoons of grapeseed oil and 2 tablespoons of balsamic vinegar, and sprinkle ½ teaspoon sugar (optional), along with salt and pepper to taste. Toss gently to coat all tomatoes evenly. Roast in the oven for 10–15 minutes until the skins blister and the tomatoes are tender but still hold their shape. This creates a sweet, tangy, and aromatic topping that pairs perfectly with the creamy polenta.
- Slice the Polenta: Once the polenta has cooled and firmed up, carefully flip the entire block onto a cutting board. Use a sharp knife to cut it into 8 rectangular slices of roughly equal size. Handle the slices gently to prevent them from breaking. These slices are now ready for grilling and will hold their shape well thanks to the chilling step.
- Prepare the Grill Pan: Preheat a grill pan over medium-high heat for several minutes. Brush one side of each polenta slice with a light layer of grapeseed oil to prevent sticking and encourage beautiful grill marks. Ensure the pan is fully heated before adding the polenta, as this will help create a golden crust without sticking.
- Grill the Polenta Slices: Place the polenta slices in the hot grill pan, leaving some space between each slice. Avoid crowding the pan to ensure even grilling. Let the slices cook undisturbed for 7–9 minutes, checking occasionally for grill marks. Use a sturdy metal spatula to gently press down if needed and carefully flip to grill the other side. Repeat with remaining slices. The goal is a crispy, golden exterior while keeping the inside soft and creamy.
- Assemble the Dish: Arrange 2–3 slices of grilled polenta on each serving plate. Top each slice with soft vegan cheese (like tofu ricotta, vegan mozzarella, or cream cheese) and a few roasted tomatoes with their juices. Optionally, add fresh garnishes like chopped basil, crushed red pepper, or capers, and drizzle lightly with balsamic glaze for an extra layer of flavor.
- Serve and Enjoy: Serve immediately while the polenta is warm and the tomatoes are juicy. This dish works wonderfully as an appetizer, brunch, or light dinner. It can also be prepared ahead of time for easy meal prep—simply store the grilled polenta slices and roasted tomatoes separately, then reheat or grill before serving. Enjoy the creamy, tangy, and savory combination of flavors in every bite!
Notes
