Grilled Polenta Caprese Appetizer is topped with fresh mozzarella, basil and tomato, and drizzled with a balsamic glaze! Perfect summer bites!
Friends, this is a light and refreshing summer appetizer, Grilled Polenta Caprese Appetizer, that will wow your guests. For the Fourth of July, you may also want to try these easy 4th of July Blueberry Caprese Skewers!
Grilled Polenta Caprese Appetizer
It’s not the best potluck dish, because you can’t really make ahead (for them to be as delicious as they should be). You want to serve these warm off the grill—perfect for a backyard summer party! Or, you may want to try this Summer Caprese Slider Board.
Perfect holiday appetizer made with polenta
They are the perfect appetizer to serve when guests are sitting around with a glass of wine, and ready for a gourmet bite!
The flavors that mingle together with caprese ingredients are the most wonderful with a drizzle of balsamic glaze. We buy Delallo brand, which we’ve found is by far the best.
Ingredients for Grilled Polenta Caprese Appetizer
- Tube of polenta (we buy at Trader Joe’s)
- Mayonnaise or olive oil
- Salt and pepper
- Fresh tomatoes
- Mozzarella cheese slices
- Basil leaves
- Balsamic glaze (we buy Delallo brand)
Just slice and bake precooked polenta, for the most beautiful summer appetizer!
The pre-packaged polenta is available in a 16-ounce tube in the refrigerator section of your local grocery store. We always buy the variety labeled “fat-free.”
This recipe is a mix between your favorite canapés and a delicious summer caprese salad.
We can’t resist anything caprese this time of year.
Here are more caprese recipes to try:
Salami Caprese Charcuterie Board
Caprese Chicken Casserole Recipe
How to make polenta bites
- Prepare grill to high heat.
- Remove polenta from the tube and slice into 1/4” rounds (cut the ends off). Place rounds on a paper towel to absorb excess moisture.
- Brush each side with mayonnaise or olive oil, and season generously with salt and pepper.
- Heat on grill for 8-10 minutes per side. Watch to avoid burning; if needed, reduce the heat to medium-high.
- While polenta is warm, layer on the mozzarella, tomato, salt to taste, basil, and finish with a drizzle of balsamic glaze or honey. Serve immediately.
Simple cook with gourmet touch
I always love an appetizer that is a little more on the gourmet side. I think of my friend, Steph, who’s always been a good appetizer maker. Whether she’s cooking from her garden or farmer’s market, she’s either prepping, stirring, setting the table, or something related to hospitality.
What I love about Steph is that she is a simple cook, but with a gourmet touch. She’s taught me to stop–smell and taste–and to always add a garnish. With simple ingredients, she’s had a gourmet flair.
The first time I had grilled polenta was years ago at Steph’s house!
Enjoy for the holiday weekend, Friends!
You won’t be disapppointed in this recipe!
Get the Recipe:
Grilled Polenta Caprese Appetizer
- 1 lb polenta, pre-made tube, cut into 6 even slices
- ¼ c mayonnaise or olive oil
- Salt and pepper to season
- 6 slices fresh tomato
- 6 slices mozzarella cheese
- 6 large leaves basil
- Balsamic glaze to drizzle, we buy Delallo brand
- Remove polenta from the tube and slice into 1/4” rounds (cut the ends off). Place rounds on a paper towel to absorb excess moisture.
- Brush mayonnaise or olive oil onto each side of the polenta, and season generously with salt and pepper.
- Heat your grill to high, and place polenta slices on for 8-10 minutes per side, keeping an eye on it at minute 6 or so to make sure it isn’t burning. If it is, reduce heat to medium-high.
- While polenta is warm, layer on the mozzarella, tomato, salt to taste, basil, and finish with a drizzle of balsamic glaze or honey. Serve immediately.
