Grilled Caprese Polenta Bites are a tasty and simple appetizer that is not only easy to make, but perfect for your next summer cookout or outdoor adventure.
I needed to find an easy recipe that I could share with friends during our outdoor summer BBQ, and this really couldn’t have been any easier. All I had to do for the polenta was slice it up, coat it with a thin layer of olive oil, and grill it up. To make this recipe even easier, you can totally grill the polenta ahead of time and store it in a container until you’re ready to use it. Perfect if you’re planning on taking it on an outdoor adventure like a picnic or camping.
I was going to use mozzarella like I would with any other traditional caprese salad, but I happened to already have whole milk ricotta on hand and I figured it would help keep the tomatoes from rolling off the polenta. That was a good call! Not only did it do the job, but it was so creamy and delicious!
This time of year, gorgeous tomatoes and fresh basil are easy to come by. Just slice them up and toss them together.
Voila! Top with some freshly ground black pepper and a pinch of Jacobsen Black Garlic Salt and you now have the most mouthwatering two-bite appetizer perfect for enjoying outside in the sunshine.
Caprese Polenta Bites
- 17 ounce Polenta the kind you can slice
- 2 tablespoons olive oil
- 1 cup whole milk ricotta cheese
- 2 heirloom tomatoes sliced into small chunks
- 10 fresh basil leaves sliced into thin ribbons
- Jacobsen Black Garlic Salt and freshly ground pepper
- Remove polenta from package and use a sharp knife to cut 12 slices.
- Coat each slice with olive oil and grill over medium high heat for about 5 minutes each side. This can be done ahead of time or just prior to serving.
- Add ricotta cheese to a plastic bag and snip off the corner to easily pipe a layer onto the grilled polenta squares.
- Mix the tomato with the basil and spoon on top of the ricotta cheese.
- Season with salt and pepper, as desired.