Happy Labor Day weekend! The mark of summer's end. How are you celebrating the holiday? For me, I'll be eating good. Vegan and gluten-free — seriously, how could a long weekend get any better?
Gluten-Free Grilled Polenta Bruschetta. Oh, and did I mention its vegan too?
2 T extra virgin olive oil
4-5 cloves garlic, minced
2 pints grape tomatoes, halve lengthwise
1 T balsamic vinegar
20 whole basil leaves, chiffonade, more if preferred (I know I do!)
salt and pepper, to taste
1-18 oz sleeve of polenta
Add tomatoes, balsamic, basil, garlic and salt and pepper to a bowl. Mix. Cover and refrigerate an hour or so to allow the flavors to meld.
Slice the polenta into 1/2 inch slices and thinly brush on a coat of olive oil. Heat the grill to medium-high. Grill until grill marks appear and is slightly crunchy. Brush another coat of olive oil to the tops and flip so the newly oiled side is grill-side down. Grill until crisp on the outside, but not too much that they're completely crisp. You want the insides to stay soft and creamy.
To serve, give the tomato mixture a final stir, generously spoon over the grilled polenta rounds and serve.
Trust me, no one will miss the gluten!
Enjoy your extra day without labor — I know I will be!
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