Grilled Polenta Slices with Tomato Bruschetta Topping, Avocado, and Lemon

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Enjoy this beautiful dish either hot or chilled, it’s delicious either way. Organic flax oil with lemon adds both a tasty lemony flavor and the needed omega-3 fatty acids.

You can buy precooked organic polenta, sold in tubes in the refrigerated section of the supermarket, generally alongside the pizza dough and prepacked hummus.


  • 1 18-ounce tube of precooked organic polenta
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and pepper
  • 2 cloves organic garlic
  • ½ organic jalapeño pepper, cut in half
  • 1 large, ripe locally grown organic tomato, quartered
  • 5-6 basil leaves
  • 1 tablespoon organic flax oil with lemon
  • Sea salt and pepper
  • 1 small ripe organic avocado
  • ½ organic lemon, cut into wedges


    1. Heat the grill to high. Cut the polenta into 8 slices, each ½ inch to ¾ inch thick. Set slices in a single layer on a plate. Brush both sides of each slice of polenta with the olive oil, then sprinkle each side lightly with sea salt and pepper. When the grill is hot, place the polenta slices in a single layer on the rack. Cover the grill and cook for about 6-8 minutes per side until deep brown marks appear. Using a metal spatula, turn to grill the other side.
    2. Meanwhile, place the garlic cloves and the jalapeño pepper in the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds until the garlic and pepper are finely minced. Add the tomato, basil leaves, flax oil, sea salt, and pepper. Cover and process for about 10 seconds until blended. Taste for seasonings.
    3. After the polenta is grilled, arrange the slices on a platter. Spoon about a tablespoon of the tomato bruschetta topping on each slice of polenta, then turn the remaining topping into a bowl for your guests to use for dipping their tofu or for dipping baked tortilla chips. Peel, pit, and slice the avocado into thin slices and arrange these slices on the polenta. Squeeze the lemon wedges over the polenta.